Quinoa salad with mango, sweet pepper and cucumber
  • Cow’s milk-free and lactose-free

    Take care when a product is marked lactose-free; it may still contain cow’s milk proteins because it is possible to buy lactose-free milk.

  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa salad with mango, sweet pepper and cucumber

Serves 2; 15 minutes
100 g Paul's Quinoa Seeds
1 large ripe mango
1 sweet red pepper, diced
½ cucumber, diced
1 handful of fresh parsley
1 handful of fresh coriander
2 tbsp Precooked kidney beans
1 red onion, shredded
  Juice of 1 lime
2 tbsp olive oil
  salt and pepper




  • Boil the precooked Quinoa in 3-5 minutes until done, according to the instructions on the back of the packaging.
  • Cut the mango into pieces, a little larger than the diced pepper and cucumber.
  • Roughly chop the parsley and coriander.
  • Add the Quinoa, kidney beans, mango, cucumber, sweet red pepper and red onion and mix well.
  • Make a dressing with the lime juice and olive oil and season to taste with salt and pepper.
  • Season the salad to taste with the dressing and then add the fresh parsley and fresh coriander.



If you leave the salad to rest in the fridge before serving, the flavours will have a better chance to develop and the salad will taste even better! 

Nutritional value per person

  • 360 Kcal
  • 66 g Carbohydrates
  • 9 g Protein
  • 4 g Fat
  • 12 g Dietary fibre