Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
I love a quinoa salad, and while I’m so pleased to see the world catching on to the little grain and its amazing qualities, there are way too many ‘superfood quinoa’ salads on restaurant menus for my liking. Each one promises to be packed with superfoods, but when I read the ingredients, they are always things I have at home in the kitchen and can easily make myself. So, I like my quinoa salads to offer me a little something special, and I hope you’ll agree that this Mango Edamame Sesame and Tahini Quinoa does just that.
Notwithstanding that I am not your typical tropical fruit lover, I cannot resist a cheap, ripe and packaging-free mango (see my previous mango post for more appreciation plus top tips on how to prepare the fruit: Mexican Mango Salsa Bowl). I had some girlfriends coming over at the weekend for a BBQ and knew that a juicy mango quinoa salad would really hit the spot.
I wanted to step away from my beloved avocado, but I kept the green theme alive with protein-rich and plump edamame beans and spring onion. And that’s it, I kept it super simple as the beauty lies in the sweet sweet mango chunks and the creamy and almost tangy sesame-tahini dressing.
I use four types of sesame in this quinoa salad: sesame oil, tahini, white sesame seeds and black sesame seeds. That’s a lot of sesame love. The nutty flavour works perfectly with the quinoa, while the tamari soy sauce adds a depth of savoury falvour to contrast with the sweet fruit.
This Mango Edamame Sesame and Tahini Quinoa is a great BBQ salad to share as it looks beautiful and tastes great. Equally, serve it alone with some leaves and even add some tofu or chickpeas to make it more filling.
Let’s get the sesame going!
Mango Edamame Sesame and Tahini Quinoa
1 ripe mango, in chunks
200g edamame beans, thawed if frozen
2 spring onions, chopped
1 tbsp sesame oil
2 tbsp tahini
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp tamari soy sauce
4 sprigs fresh mint, chopped
Salt and black pepper
1 tbsp each: white sesame seeds, black sesame seeds
Cook the quinoa according to packet instructions, drain and allow to cool. Fluff with a fork before using.
Prepare the mango and add to a large mixing bowl along with the edamame beans, most of the spring onions, most of the mint and most of the seeds. Add the fluffed-up quinoa and stir.
Add the sesame oil, tahini, lemon juice, apple cider vinegar and tamari soy sauce to the salad and mix well with a spoon to evenly spread the dressing. Taste and adjust the seasoning.
Serve garnished with extra spring onion, mint and sesame seeds. This will keep in the fridge in an airtight container for 2 days.
Are you a quinoa salad lover? What are your favourite varieties? I would love to hear your thoughts on my Mango Edamame Sesame and Tahini Quinoa, so please do leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
With sesame love x
would make a great breakfast !
I would love to see if you make it!
[…] would go perfectly with my Smoked Red Pepper Hummus, Mango Sesame Quinoa Salad, Vegetable Buddha Bowls and Easy Fluffy […]
[…] you are looking for ways to use up leftover quinoa, how about whipping up my Mango, Edamame, Sesame and Tahini Quinoa, Beetroot and Date Quinoa, or Pistachio and Date Quinoa with Roasted […]