Quinoa salad with mango spinach and beets
Quinoa with mango makes your salad nice, fresh and colorful. Preferably you use fresh mango, but mango cubes from the freezer is also fine. You can substitute the mozzarella for vegan mozzarella. So if you are vegan, you can also enjoy this quinoa salad.
240 grams of quinoa
130 grams black beans, drained
Two pre-cooked red beets
100 grams of fresh spinach
200 grams of mango cubes
160 grams mozzarella
Two tablespoons of sunflower seeds
Two tablespoons of pumpkin seeds
Four tablespoons of apple cider vinegar
Four tablespoons of olive oil
Freshly ground pepper
A pinch of salt
Cook the quinoa according to package directions, then let it cool. Finely chop the mango. Make the dressing: mix the olive oil and apple cider vinegar with fresh pepper and salt to taste.
Mix three quarters of the dressing with the quinoa and the rest with the spinach leaves. Cut the beetroot into small wedges, mix the spinach with the quinoa, black beans and mango, scoop into bowls and divide the beetroot and pieces of mozzarella over the quinoa. Toast the sunflower and pumpkin seeds in a dry frying pan for a few minutes and sprinkle them over the quinoa salad.