Rinse the quinoa thoroughly in a fine sieve and cook it in salted water until soft. Then let the steam escape and leave it to cool completely.
Peel the mango, cut the flesh away from the stone and dice it small. Wash the cucumber, deseed it if needed and cut it into small pieces.
Slice the spring onions into thin rings. Pick the mint leaves from the stalks and chop them roughly.
Loosely mix the quinoa with the mango, cucumber, spring onions and mint in a large bowl. Pour over the olive oil and lime juice and mix everything gently.
Let the salad stand briefly and, if needed, season with a little more lime juice or olive oil.
To serve, spoon the well-chilled quinoa salad into bowls and enjoy it fresh.
Good to know
A salad like this brightens up the table straight away. Fresh, juicy and light, but still satisfying. Just right for warm days or as an easy meal.
Swaps
Quinoa → millet (similar fibre, also naturally gluten-free); mango → papaya (also provides vitamin C); mint → parsley (brings vitamin K and a more bitter flavour); olive oil → avocado oil (mild, with monounsaturated fats)
Allergens
The recipe is naturally free from gluten, dairy and egg. Well suited to children if you go easy on the spring onions, and fine during pregnancy if everything is washed thoroughly.
