![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-zG09lza1yvJfZmb46WT_sjeJwyuGF6OvUU86qKil-I5EjTdZ3rUO6oqZMyWZvZBcLYV_voN59Lq9iUFihkuWk2bi69qYBXa2abGQcnd-1z9Kb5YkQ_7-uvxLHbQYT0FLKr4eZFG2sFM/w640-h432/quinoa-mango-avocado-salad.jpg)
I used the sunny day to cook outdoors. From the top of Bjørndalsfjellet (362 m a.s.l.), nearby Sandnes (Norway) there is a beautiful view of the four corners of the world. Quick salad with a refreshing mango hit the spot! I used ready-made "taco boats" for serving. Enjoy your meal!
Ingredients:
(four portions)- 1/2 cup quinoa (dry)
- 2 mangoes
- 2 avocados
- 100 g of spinach
- a bunch of cilantro or parsley
- 50 g of a mixture of roasted and salted nuts
dressing:
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of maple syrup
- 1 clove of garlic
- salt and pepper
- a pinch of oregano
Instructions:
- Cook quinoa in salted water. Drain and cool.
- Meanwhile, dice the avocado and mango.
- Mix the dressing with the ingredients above.
- Put all the ingredients into a large bowl.
- Pour the dressing over it and mix it gently.
- Serve the salad in "taco boats".
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxxllKNNx9liKmIoDhNYElvA7_biFOmUkuob3I0GaLBow9upEPfy1qmasANLJ0mau2DFsqTIdyC69bs_CCxdIK4PtCNEu_gnVvrxlFZFGZfyeN8_Cyl67JRb7CZKbnka6PFRgoQANiADa/w640-h480/good-place-for-cooking.jpg)
The place is just as important as the meal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbRw3YGrjTWWUnx1HK03xc0FtxRcq84nQnckxpT2B7WWXSsTpdfMIg24tmMFh_-1fXOM1UQDRy6UANFUkRSFjK6AV3sNS9jQRjWkWm0loW1ji2VboK7CN4dDdasGl2X6jApTqpwnOZ_RW/w640-h474/ingredients-quinoa-salad.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3rA3SiUgnUfFtVT-83Xz8w6FGRKhpw78dXaGTsWme3BEiSWq133t_XjMikuySFzBuiulh6KYO5uZTA9VDPQCMDjtexGLRuc_W_wiuFK_-AcVZRXxslHQWZJK2yY_0eW4f_F3LAARV_gb/w640-h442/taco-boats.jpg)
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