Quinoa salad with mango, avocado and cashews

This quinoa salad with mango, avocado, cashew nuts and a tamari maple syrup dressing is the perfect combination of spicy and refreshing. Recipe by Lena Fuchs, Mein leckeres Leben

Ingredients for 6 servings

• 400 g quinoa
• 3 red peppers
• 3 cloves of garlic
• 1 bunch of spring onions
• 2 ripe mangos
• 3 ripe avocados
• 200 g cashews
• 4 tbsp tamari
• 4 tbsp maple syrup
• 6 tbsp extra virgin sesame oil
• 1 organic lemon or lime, juice and zest
• 1 bunch of fresh watercress
• 1⁄2 tsp smoked paprika
• Salt, freshly ground pepper

Instructions:

1. Cook the quinoa. Place the quinoa in a pot with 500 ml of water and a pinch of salt. Bring to the boil, then simmer for another 12 to 15 minutes until the water is completely absorbed. Transfer the quinoa to a large bowl and allow to cool.
2. Cut the peppers into thin strips. Slice the spring onions. Crush the garlic cloves with the skin on. Scatter the ingredients onto a baking tray. Add 2 tbsp sesame oil, 2 tbsp maple syrup, paprika, salt and pepper and mix well. Bake in the oven at 180°C fan for about 20 to 25 minutes. Add the cashews for the last 10 minutes and bake until golden brown. Add the roasted peppers, spring onions and cashews to the quinoa. Peel the garlic and chop finely. Add to the quinoa.
3. Peel and dice the mangos and avocados. Add to the salad along with the fresh watercress.
4. Finally, combine the ingredients for the dressing: tamari, sesame oil, maple syrup, lemon juice and a bit of lemon zest. Pour the dressing over the salad. Toss well and let rest in the fridge, to allow the flavours to blend.