Summer is undoubtably the time for lighter, cooler meals and salads. But if you’re looking to have a salad as your meal, an ordinary garden salad isn’t going to fuel you through the day. How often have you had a salad for lunch and then found yourself looking for a snack an hour later?
This delicious summery salad is just as good as a side for your favourite protein as it is a standalone lunch because of the high fibre, high protein grains in it.
2 cups tricolour quinoa (you can use any colour – I personally prefer this one)
1 mango, cut into 1cm cubes
1 carrot grated
1 raw beetroot, peeled and grated
½ cup shredded red cabbage
Juice of ½ orange
Juice of 1 lemon
Salt and pepper to taste
Cook your quinoa according to the packet instructions – I bring a pot of water to a rolling boil and then add my quinoa and simmer for 11 minutes.
Once cooled, add all ingredients to a large bowl and mix. Season to taste. It really is that simple.