South America Quinoa Mango Salad
Ingredients
- 1 x 250g pouch of merchant gourmet simply cooked red and white quinoa
- 200ml pineapple juice
- 4 tbsp extra virgin olive oil
- zest and juice of 1.5 limes
- 1 x 400g tin black beans, drained
- 1 small sweet potato
- 1 tbsp vegetable oil
- 120-160g corn kernels
- 1 mild red chilli, seeded, diced
- 2 ripe tomatoes, diced
- half a small mango, peeled, diced
- 50g peppadew peppers, finely sliced
- 6 tbsp sliced coriander
- salt, cayenne pepper, caster sugar
Preparation
Preheat your oven to 220c / rack position, upper middle shelf
Peel the sweet potato
Cut it into 2
Cm dice, you should have about 200g
Roast the dice in the vegetable oil with salt and cayenne pepper for 15 minutes, until it’s cooked but not browned
While it roasts, make the dressing, boil the pineapple juice until only 4 tbsp remain
Cool then stir in the oil, lime zest and lime juice
Warm the quinoa according to the instructions on the pouch
Mix the quinoa with half of the dressing
Get a shallow bowl
Add the beans with the corn, chilli, tomatoes, mango and peppadew peppers
Mix in the second half of the dressing
Season to taste with salt, cayenne pepper and sugar
Add the coriander
Mix two thirds of the topping with the quinoa
Season to taste
