Ingredients for 4 servings
125 g (4 oz) quinoa, rinsed and drained
320 ml (11 fl oz) water
2 mangoes, peeled and cut into chunks
2 Lebanese cucumbers, cut into chunks
½ red bell pepper (capsicum), cut into small chunks
½ yellow bell pepper (capsicum), cut into small chunks
½ orange bell pepper (capsicum), cut into small chunks
4 scallions (spring onions), sliced
1 handful fresh basil leaves, chopped
1 large pomegranate
basil leaves, for garnish
DRESSING
juice of 1 lime
1 clove garlic, finely grated
1 tablespoon horseradish cream
2–3 tablespoons extra virgin olive oil
salt and pepper
Read the Instructions here