Looking to reduce your meat intake but still eat delicious food? Healthista brings you our new meat free Monday recipe series – today it’s quinoa salad
This week we bring you a recipe that can be quickly assembled at work with the help of Rachel Maylor’s recipe book, Made in the Office: Tasty And Hasty Meals With Just a Kettle, Toaster & Microwave
(Frances Lincoln, £12.99). This amazing book is packed with easy-to-make recipes that take delicious. And we know that giving up meat can be hard. But even reducing your meat intake rather than totally cutting the stuff out entirely can be beneficial not only to the planet but also to your health. So that’s why we’ve picked out our favourite meat-free meals from this clever little cookbook which uses only a kettle, microwave and toaster to make your food.
This mango, avocado and quinoa with a lime dressing is healthy, fresh and most importantly – delicious.
Ingredients
½ mug quinoa
½ vegetable stock cube
1 mug boiling water
salt and pepper
½ avocado
½ mango
a handful of cherry tomatoes,
quartered
a few coriander (cilantro) leaves
½ lime
1 tbsp olive oil
1 heaped tsp soft goats’ cheese
To make
First, boil the kettle. Using a sieve, rinse the quinoa in cold water and then pour it into a microwaveable bowl. In a mug, crush half a stock cube with the back of a fork and fill the mug with boiling water, stirring to dissolve the stock. Pour the stock into the bowl
Pour the stock into the bowl with the quinoa and add a pinch of salt and pepper. Cover with a
plate and microwave on high for six minutes. Meanwhile, slice the avocado vertically in half and gently twist the two halves apart. Taking the half without the stone, slice into the flesh length and widthways to create a checkerboard of small chunks. Slice just deep enough to create the pieces but be careful
Slice just deep enough to create the pieces but be careful not to pierce the skin. Use a spoon to scoop out the chunks and tip them into a bowl. Next, take the mango and prepare in the same
way as the avocado – slicing vertically in half around the stone, cutting into the flesh and then spooning out. Add to the bowl along with the cherry tomatoes. Check on the quinoa. By now it should have absorbed over
Check on the quinoa. By now it should have absorbed over half of the water and some of the white centres of the quinoa should have separated. Give it a stir and then pop it back into the microwave and heat on high for two more minutes. Once cooked, dice the coriander leaves and add them to the
Once cooked, dice the coriander leaves and add them to the quinoa along with the lime juice, olive oil, avocado, mango and tomatoes. Crumble the goats’ cheese on top and add a pinch of salt and pepper to finish.
Read more
Meat-free Monday recipe: fruity kale salad from new book Made in the Office
Meat-free Monday recipe: Tabbouleh with chickpeas and pomegranate
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