Mango, Sesame and Quinoa Salad

I usually make a big batch of quinoa at the weekend and have it in the fridge ready for the week ahead. I used to buy ready made pouches and whilst convenient, they're expensive and it really is so simple to just boil up a saucepan of the grains. I use a ratio of 1 cup quinoa to 1 & 1/2 cups water, which can be easily doubled or more if you're cooking for a family, and simply boil on the hob until all of the liquid is absorbed and the quinoa is fluffy. As it's a flavour carrier, it's easy to keep things interesting by adding different ingredients and this delicious, tropical inspired version is my current go-to. It's so perfect for summer! The sweet mango balances the spiciness of the chilli, tamari adds a savoury element and the coriander adds freshness. If you don't like coriander (it's definitely the "Marmite" of the herb world!) then you could try this with mint instead.

Three great health benefits: promotes healthy skin, boosts immunity, good source of plant-based protein

Serves 2

Ingredients:
275g cooked quinoa (cooled)
1 mango, diced (mine weighed 145g when peeled and the stone removed)
3 tbsp sesame seeds
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tbsp fresh coriander, finely chopped
1 tbsp tamari
Sea salt and black pepper, to taste

Method:
1) Mix all of the ingredients together to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats