I haven’t been posting quite as many food recipes because I’ve been travelling and unable to but yesterday I made a salad down in Guadalajara, Mexico and my dad and my new Mexican family and even my brother who generally does not like (to admit he likes) my healthy food went bonkers over it and when I came back from my photo shoot with the photographer Bruno Tavares I came home and over half of it was gone! Hence why I used it as a 10 serving dish (because that’s what it made, about 10 small side salads) however it could easily be a beautiful salad as a centre piece to your meal and make about 3-4 generous servings of salad.

mangomuesliquinoasalad

Ingredients Amount Measure Notes
Asparagus 1 cup
White onion 1/8 cup chopped
Garlic 3 clove(s) minced
Baby spinach 1 cup tightly packed
Muesli, with fruit and nuts 1 cup
Peanuts 2 tbsp chopped
Olive oil 1 tbsp
Balsamic vinegar 1 tbsp
Mango 3/4 cup chopped
Apple 1 small chopped
Amaranth 1 tbsp

 

Directions:

1. Peel onion and garlic and rinse all vegetables. Mince onion, chop garlic, asparagus, spinach. In a small pan (med to med low heat, add about 1/2 teaspoon to the pan and slowly sautΓ© garlic and onion first and then add in asparagus and cook until al dente or still firm.
2. Chop apple and mango. Once cooked, set aside and sautΓ© apple in other 1/2 tbsp of olive oil until cooked al dente or until the apple softens and sweetens.
3.. In a large bowl, add cooked quinoa, garlic & onion asparagus mix, cooked apple, Italian Seasonings (if desired), chopped spinach, and muesli (I used a mix of cashews, pecans, almonds, raisins, cranberries, and toasted granola and I set some aside for garnish) into bowl.
4. Add balsamic vinegar and stir until ingredients are evenly distributed.
5. Sprinkle with amaranth, and remaining muesli mix.

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