Quinoa Salad with Avocado and Mango

Ingredients

• 100 g Quinoa
• 200 ml vegetable broth
• 2 tbsp pumpkin seeds (15 g each)
• 2 red onions
• 6 tbsp Olive oil
• 1 Mango
• 1 handful mizuna (40 g; alternatively arugula)
• 1 handful baby Swiss chard (40 g)
• 1 Organic Orange
• 3 tbsp light balsamic vinegar
• Salt
• Pepper
• 1 Avocado
• 0.5 packet of watercress

Instructions

1. 1.

   Rinse quinoa under hot running water until clear. Then bring to a boil with vegetable broth in a pot and simmer over low heat for about 15 minutes.

2. 2.

   Roast pumpkin seeds in a dry pan over medium heat for 2–3 minutes until golden brown, then remove and let cool. Meanwhile peel onions and cut into bite‑sized wedges. Heat 1 tbsp oil in the pan and sauté onions over medium heat for about 5 minutes until evenly browned.

3. 3.

   Peel the mango, remove the flesh from the pit, and dice it. Wash and dry mizuna and Swiss chard. Rinse the orange hot, pat dry, grate its zest finely, and squeeze out the juice. Mix orange zest and juice with balsamic vinegar and remaining oil; season with salt and pepper.

4. 4.

   Halve the avocado, remove the pit, and cut into wedges. Combine quinoa with mango, pumpkin seeds, and 2 tbsp dressing. Arrange on plates or a platter with mizuna, Swiss chard, avocado, and onions, then drizzle with the remaining dressing. Cut watercress from the bed, rinse, and shake dry. Serve the quinoa salad with avocado and mango garnished with watercress.