Vickys Aduki Bean, Mango & Quinoa Salad, GF DF EF SF NF
Source : Place The Quinoa Along With The Water In A Medium Saucepan Cover And Bring To A Boil Then Reduce To The Lowest Heat Setting Simmer Until Water Is Com...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : April 15, 2026
Step:
Place the quinoa along with the water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes
In a large bowl, whisk together the olive oil, lime juice, and garlic. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately.
You can substitute the beans for another red bean such as kidney beans if you have trouble finding them
Ingredients
175 grams (6 oz) raw quinoa, rinsed well
720 ml lightly salted water
1 can (400 g, 16 oz) aduki beans, drained
1 mango, diced
1 avocado, diced
1 cucumber, seeds removed & diced
1 small handful fresh mint leaves, chopped
1 small handful fresh coriander/cilantro, chopped
80 ml olive oil
2 tbsp lime juice
1 clove garlic, finely chopped
1 salt & pepper to taste
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