Quinoa Salad with Avocado, Mango and Pomegranate

This stunning dish was created for Total Sweet Xylitol by The Food Effect Doctor (https://www.thefoodeffect.co.uk/) as side dish for a festive meal, but, with summer approaching, it also makes a delicious #vegan light lunch. Hopefully the sun will shine this weekend and we can enjoy its fresh and exciting flavours.


Serves 2 as a main course, 4 as a side dish

• 170g uncooked red quinoa (or regular white quinoa)

• 1 ripe avocado, diced

• 1 small ripe mango, peeled and diced

• 80g pomegranate seeds

• 20g pistachio nuts, shelled

• 4 spring onions, thinly sliced

• A few handfuls of spinach or salad leaves

For the dressing

• 1 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp sesame oil

• 2 tsp low sodium soya sauce


Cook the quinoa according to the packet instructions. Allow to cool slightly. Put all the salad ingredients in a large bowl. Whisk together the dressing ingredients. Add to the salad, and toss well to coat.