• 1 mango, peeled, pitted and cut in half

  • Cooking spray

  • 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


  1. 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.

  2. Pour the tri-colour quinoa into a mesh strainer and rinse under running water for a few seconds.

  3. 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.

  4. 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.

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