Quinoa, Mango and Spinach Salad

If you have already cooked quinoa, cooking this salad will take no more than ten minutes. Juicy spinach, cherry tomatoes, sweet corn, quinoa and beans combined with sweet mango and spicy chili, yammi!

Instead of beans, you can use chickpeas, and you can completely skip them - then the salad will be easier. Corn can be used canned (I buy without sugar), and you can boil raw corn and cut the grains from the cobs. Thanks to mango and avocado, the salad is so juicy that it doesn’t need any kind of dressing, but a spoonful of olive oil or lemon juice can be a great addition.

Quinoa, Mango and Spinach Salad

(for 4 servings)

 -  1/2 cup quinoa
 -  2 cups spinach
 -  1/2 cup canned beans
 -  1/4 cup corn
 -  10 cherry tomatoes
 -  1 mango
 -  1/2 tsp dry chili
 -  1/4 tsp cayenne pepper
 -  1 avocado

 1) Cook the quinoa.
 2) Slice tomatoes, avocados and mangoes.
 3) Mix all ingredients with quinoa except mango, chili and avocado.
 4) Arrange the plates, lay the mango, avocado on top and sprinkle with pepper.