( 4 persons)
1 ripe mango
1 Tbsp. of lemon juice
2 Tbsp. of soy cream or other plant based cream
1 Tbsp. of fresh grated ginger
1 Tbsp. of grated lemon zest
Salt and pepper
For the salad
350 Gram of quinoa
See salt
250 gram of cut of vegetables
175 gram of corn
12 leaves of mint
4 spring onions finely chopped
Mix the mango and the lemon juice, the soy cream, ginger in ab lender and mix until smooth.
Add the lemon zest and keep in refrigerator.
Cook your quinoa for 12 mins in salted water and drain
Stir fry the vegetables . Add the the quinoa and the corn. Add the dressing and mix it all up.
Garnish with spring onion
Comments