Refreshing salad with quinoa and mango

Refreshing salad with quinoa and mango

Extremely light, juicy and refreshing salad with colorful quinoa, mango, green cucumber and goat feta (Vegan version – without cheese)

For this dressing of fresh coriander, which gives fresh character and crispness of sunflower seeds.

Ideal for summer and hot days!

Packed in a jar or jar will be a great idea for lunch – at work, outdoors, and at home.

Perfect for a light and fit dinner.

An additional plus will be the cleansing of the body with toxins, and our complexion will radiate and glow.

And that’s thanks to mango, which contain powerful amounts of vitamin C and beta-carotene. Thanks to them, we strengthen the immune system and apply the “anti-aging” cream, while taking care of our eyes.

Mango rich in copper, potassium and magnesium help stabilize blood pressure, and dietary fiber not only regulates metabolism but also lowers cholesterol levels.

The addition of full-fat goat cheese will provide you with wholesome protein, fat, minerals and vitamins.

Print
Refreshing salad with quinoa and mango
Prep Time
30 mins
 
Servings: 2 people
Ingredients
Salad
  • 1 cup cooked colored quinoa
  • ½ piece of fresh mango
  • ½ piece of fresh green cucumber
  • 1/3 pod of fresh red pepper
  • ½ piece of small onion (for those who like and tolerate the taste of onion)
  • 100 g goat feta
Coriander dressing:
  • 3-4 tablespoons finely chopped fresh coriander
  • 2 tablespoons cold pressed hemp oil or flaxseed oil
  • 2 tablespoons lemon juice
  • 1 tablespoon of date / maple syrup or honey
  • himalayan salt , freshly ground pepper to taste
Instructions
  1. Pre-cooked quinoa are combined with the other ingredients: mango and vegetables cut into cubes.
  2. Mix all the ingredients of the coriander dressing and pour the salad over them.
  3. At the end we add a crushed feta.
  4. We sprinkle the sunflower seeds, which we can then advance on the dry pan (in this way will gain additional crispness).

 

Good to know:

Milk and dairy produce mucus in the body, which is a great nutrient for bacteria and fungi. Dairy also acidifies the body, so if we eat it willingly do it in moderation.

Although in my diet I avoid dairy products, sometimes I eat dairy goat, which is less digestible than cow. This is due to the fact that the goat’s fat molecules are smaller than the cow’s (about 5 times) and are therefore faster digested and absorbed in the small intestine.

In addition, goat’s milk does not contain casein, and lactose contains small amounts of it, so it can be consumed by people with allergies. It is richer among others. In calcium, magnesium, potassium and phosphorus from cow’s milk, it also contains natural prebiotics (in the form of oligosaccharides) that affect and stimulate the normal growth of the intestinal flora.

Remember, however, that during the autumn and winter months, milk and dairy should disappear from our diet, or we should limit it to the minimum, due to its cooling nature and mucus production.

This is particularly important in children’s diets, which often chills, “catch” upper respiratory tract infections and have problems with sinusitis.

Let’s include warming and drying products for the diet, but … it’s already a topic for a separate article 🙂



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