Quinoa Salad with spinach, mango and avocado

Salad in a cup – practical for on the go

Suitable forMuscle Building
Difficulty Intermediate
Preparation

Nutritional value: per 100g

109 kcal
Calories
13 g
Carbs
6 g
Protein
3 g
Fat

Ingredients:

1/2 red onion (medium)
1 mango (medium)
150 g quinoa (raw)
100 g spinach (fresh)
120 g black beans (soaked in cold water overnight)
2 tbsp tahini
1 tbsp lemon juice
2 tbsp olive oil
coarse sea salt, pepper
For that extra fat-burning kick:
1/2 fresh chilli pepper

Preparing the quinoa salad with spinach, mango and avocado

  • Add your softened beans to a pot, cover with fresh water and simmer on a low heat for 50-60 mins. Let them cool.

  • Quickly rinse your quinoa in a strainer until it runs clear.  Boil approx. 450 ml of water.

  • Add the quinoa and cook at a low heat for about 12-15 minutes until the liquid is gone. Then pour it all into a strainer and let it drip dry.

  • In the meantime, cut the onions into fine rings, peel your avocado and mango and cut them into small pieces.

  • Wash and dab-dry your spinach.

  • For the dressing: Place all your ingredients in a little bowl and combine well. 

 

For the to-go version, simply add all your ingredients to a container in layers. when filling your salad in, remember: The carbohydrates come first, then the salad and then the vegetables. The dressing should be kept in a separate container or tub so the salad doesn’t get soggy.

 

 

Tip:

Add sprouts, nuts, chia seeds or an extra portion of protein like chicken, tofu, feta or goats cheese to your salad as desired.