Veröffentlicht: & gespeichert unter english, laktosefrei, Rezepte, vegan.

A tribute to Ruth!

4 servings

 

Simmer

  • 250 g red quinoa
  • ½ teaspoon of salt
  • 1 can of coconut milk (250 ml)
  • 8 kaffir lime leaves

 

  • Rinse the quinoa well under cold water and drain.
  • Put the quinoa in a saucepan; add the coconut milk, salt and lime leaves.
  • Let it simmer for about 15 min.

 

Chop

  • 2 mangos (peel first)
  • 2 avocados (peel first)
  • 5 green onions (the light green parts)
  • 2 red hot chili peppers (super thin slices)
  • 100 g salted almonds or pistachios
  • 1 bunch of fresh coriander leaves

 

  • Put the hot quinoa into a big bowl; add the fruits, nuts, herbs, and vegetables.

 

Mix

  • 2 lemons (juice)
  • 2 limes (juice)
  • 8 tablespoons of olive oil
  • 1 level teaspoon of salt
  • black pepper
  • Whisk the dressing and spoon it over the salad.

 

  • Serve the salad while it is still warm.