A healthy salad full of big, tropical flavors and bright colors. Try to get Alphonso mangoes, if possible, which are famed for their sweetness.
Ingredients
- 1¾ oz (50 g) unsweetened or flaked coconut
- 10 oz (300 g) quinoa
- 14 oz (400 g) can butter beans, dranied and rinsed
- ½ red onion, finely chopped
- 1 large mango, peeled, pitted, and cut into bite-sized pieces
- 1 lima, peeled, segmented, and segments halved
- handful of mint, finely chopped
- handful of flat-leaf parsley, finely chopped
For the Dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar pinch of sugar
- salt and freshly ground pepper
How to Make It
- Toast the coconut by dry frying it in a pan over medium heat for 2–3 minutes until golden, stirring so that it doesn’t burn. Set aside and cool.
- To make the dressing, place all the ingredients in a small bowl or liquid measuring cup and whisk. Taste and adjust the seasoning as needed.
- Cook the quinoa according to the instructions on the package. Drain well and place into a large serving bowl. While the quinoa is still warm, stir in the butter beans, onion, mango, lime, mint, and parsley, and season.
- Pour over the dressing and stir well. Sprinkle the toasted coconut on top and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 460 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Saturated Fat 8 g 40% |
Trans Fat 0.0 g |
carbohydrates 54 g 42% |
Dietary Fiber 7.5 g 20% |
Sugars 12.5 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |