1 mango, peeled, pitted and cut in half
1 cup Nature’s Lane Tri-colour quinoa
2 cups water
1/3 cup chopped onion
½ cup cooked corn
½ cup chopped carrots
1/3 cup chopped cucumber
½ cup Goodness Me Fresh cherry tomatoes, halved
A handful of fresh dill
Spray a heavy bottom grilling pan and place over high heat. Place the mango (flat surface down) into the pan and cook for 5 minutes or until the mango is slightly caramelised. Remove from heat, and allow to cool before chopping. Set aside.
Pour the tri-colour quinoa into a mesh strainer and rinse under running water for a few seconds.
In a medium saucepan, add quinoa, water and salt. Bring to a noil covered on high heat. Reduce heat to the lowest setting and allow to simmer for 12-15 minutes. Remove from heat, pour in olive oil and fluff with a fork.
Toss the corn, carrots, cucumber, tomatoes, dill and quinoa in a medium sized bowl and set aside. Pour the dressing over quinoa bowl or any salad and serve immediately. Add you own dressing if desired.
Recipe inspiration: https://worldlytreat.com/tri-color-quinoa-bowl/