25-Minute Black Quinoa, Mango & Pumpkin Seed Lunch Bowls

Ingredients

• 150g Infinity Organic Black Quinoa Grain, rinsed
• 1 lime, zest and juice
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup
• 1 tsp finely grated fresh ginger
• Pinch of sea salt
• 60g Organic Dried Mango Slices, cut into thin ribbons
• Half a cucumber, chopped
• 1 large carrot, grated or cut into ribbons
• 100g red cabbage, finely shredded
• 1 ripe avocado, sliced
• 30g Organic Pumpkin Seeds
• Small handful of fresh coriander, roughly chopped

Method

1. Put the quinoa in a saucepan with 300ml water and a pinch of salt. Bring to the boil, cover and simmer gently for 14 to 15 minutes until the water is absorbed and the grains are tender.
2. While the quinoa cooks, whisk the lime zest and juice, olive oil, maple syrup, ginger and salt in a large bowl.
3. Add the mango ribbons, cucumber, carrot and red cabbage to the dressing. Toss well and leave for 5 minutes so the mango softens slightly.
4. Fluff the cooked quinoa with a fork. Add it to the dressed vegetables while still warm and toss gently so it absorbs the lime and ginger flavours.
5. Divide between two bowls. Top with the avocado, pumpkin seeds and coriander, then serve straight away or cool before packing into lunch boxes.

Useful variations

Add edamame or leftover roasted tofu for extra protein. Swap the cabbage for finely sliced peppers, or use parsley when coriander is not your thing. For meal prep, keep the avocado separate and add it just before eating; the dressed quinoa mixture keeps for two days in the fridge.