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Thai Mango, Mint & Quinoa Salad

Thai Mango, Mint & Quinoa Salad

The antioxidative effects of Mangoprotect against liver damage

Gut-Friendly Tips:

●     Quinoa and cucumber aregut-soothing with high fiber and hydration.

Functional Group
Food Type
Allergens
Digestion
Plant-Based
Nuts

Ingredients

●     Cooked quinoa: 100g

●     Ripe mango (diced): ½ medium (90g)

●     Cucumber (diced): 60g

●     Fresh mint leaves (chopped): 1tablespoon

●     Almonds (chopped): 1 tablespoon (10g)

●     Lime juice: 1 tablespoon (15ml)

●     Olive oil (optional): 1 teaspoon fordressing

●     Salt and pepper: to taste

Instructions

  1. In a bowl, combine cooked quinoa, mango, cucumber, mint, and almonds.
  2. Drizzle with lime juice (and olive oil if using).
  3. Toss gently and season to taste. Serve chilled or at room temp.

Toss cooked quinoa with mango chunks, choppedmint, cucumber slices, lime juice, and chopped almonds.

Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1
360kcal
16g
Protein
Total Carbohydrates
Dietary Fibre
9g
42g
6g