Quinoa, Mango and Fennel Salad - Recipe

Ingredients:

1 cup quinoa
2 tablespoons fresh ginger, grated
2 limes/lemons, zest & juice
4 tablespoons extra-virgin olive oil
4 teaspoons brown sugar
2 large fennel bulbs, thinly sliced or
2 firm but ripe mangoes
Pack Ashley (baby) or English cucumbers
15g mint, leaves only, roughly chopped
15g basil, leaves only, roughly chopped
15g dill, (opt)
small bunch spring onions, trimmed and finely chopped

Method:

Put the quinoa in a saucepan, add 2 cups cold water and a pinch of salt. Bring to the boil then simmer gently, lid ajar for 12-15 minutes until the white tails are visible on the quinoa. Remove from the heat and let the quinoa steam covered for 3 minutes. Tip into a flat bowl and fluff with a fork, season with olive oil, salt & pepper. Let the quinoa cool.

In the meantime, make the dressing by whisking together in a large bowl the grated ginger, lime zest and juice, olive oil, sugar and a heavy pinch of salt and pepper. Taste and adjust the seasoning.

Cut the mango flesh away from its stone and skin and cut into 1cm dice, add to the dressing bowl.

If English cucumber, cut in half and deseed, then cut the cucumber into small dice, the Ashley cucumbers are small and can just be cut into small dice.
When ready to serve, combine the quinoa with the dressing ingredients, add the spring onions, mango, cucumber, fennel and herbs and toss well. taste and season with more lime juice, salt and pepper. Enjoy!

Recipe by Adre's Kitchen