| Type | Per person |
|---|---|
| Energy | 354 kcal |
| Fat | 13 gr |
| of which saturated | 2 gr |
| Carbohydrates | 42 gr |
| of which sugars | 15 gr |
| Fibres | 8 gr |
| Protein | 11 gr |
| Salt | 0.06 gr |
Quinoa salad with mango and green beans
Lunch
10 - 20 min
With seasonal products
90gr vegetables p.p. & 65gr fruit p.p.
Ingredients
| 250 grams green beans shelled and cut in half |
| 100 grams corn salad |
| 200 grams quinoa |
| 1 ripe mango |
| 1 bunch of dill |
| 1 lemon |
| 1 handful unsalted pistachios |
| 3 tablespoons olive oil |
| 2 tablespoons white wine vinegar |
| pepper |
| 1 teaspoon mustard |
| 2 teaspoons honey |
Preparation
A must for lunch, this fresh and colourful quinoa salad with mango and green beans.
- Cook the quinoa as directed on the chosen packet. Drain and set aside.
- Cook the green beans al dente in boiling water within 10 minutes.
- Mix together the ingredients for the vinaigrette in a small bowl.
- Take a salad bowl or a nice large board to serve the salad on.
- Lay down the lamb's lettuce as the first layer, followed by the lukewarm quinoa mixed with the green beans.
- Peel the mango and cut the flesh into nice thin strips and add these to the salad.
- Garnish the salad with a few slices of lemon and plenty of dill.
- Drizzle the salad with the vinaigrette.
Enjoy your meal!
Source: Van Oers United
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Nutritional values
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