Mango, Sesame and Avocado Quinoa

This beautiful salad could be a meal in itself but I decided to try it with some left-over shredded beef which I had made the day before.

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Flaxseed Focaccia

Instead of pitta bread,  I served my beef on some toasted flaxseed focaccia which was freshly made.   I didn’t use Golden Flaxseed this time so my bread was a little darker, if not tastier.  I also used Avocado Oil instead of olive oil making it extremely ‘moreish’.   This focaccia is fast becoming a favourite of ours as it is so versatile.

 

The salad is a really interesting mix of sweet, slightly savoury, slightly tangy and slightly creamy ingredients with the added crunch of the pomegranate and sesame seeds.

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So easy when you know how…..

I used to struggle getting the seeds out of a pomegranate – cutting it into pieces and trying to get the fiddly little things out.   Then I saw Jamie Oliver showing just how easy it was to cut the pomegranate in half, hold it in one hand and bash it with a wooden spoon.  The seeds just fall out like magic.  Everytime I bash a pomegranate, I think of him doing it and say a big thank you.

 

 

INGREDIENTS:

120g quinoa
1 ripe mango
1 ripe avocado
4 tablespoons sesame seeds
100g pomegranate seeds
1 lemon
2 tablespoons tamari
Salt and pepper

METHOD:

Cook the quinoa according to instructions and allow to cool.   I often cook my quinoa in beef stock for added flavour.

Meanwhile, peel the mango and cut into bite-sized pieces.

Do the same with the avocado and pop it all into a bowl together with the sesame seeds, pomegranate seeds, lemon juice, tamari, salt and pepper.

Add the quinoa once it has cooled and gently mix all together.

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Mango, Sesame and Avocado Quinoa

Serves 2 as a main dish, or 4 as part of a selection of salads.

Recipe slightly adapted from Deliciously Ella

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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