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.