Tangy Quinoa and Herb Salad with Mango

Serves 4

Guest Recipe from Daily Mail Saturday Magazine

Ingredients

1 litre vegetable stock

250g quinoa

1 fairly ripe mango, peeled and finely chopped

Half a cucumber, peeled, de-seeded and finely chopped

1 red onion, peeled and finely chopped

Half a bunch of flat-leaf parsley, chopped

Half a bunch of mint leaves, finely chopped

Finely grated zest and juice of one lemon

6 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

Sea salt and freshly ground black pepper

AND THIS IS WHAT YOU DO.....

1. Bring the stock to boil in a saucepan.
   
   
2. Stir in the quinoa, return to the boil and simmer uncovered for 10 - 12 minutes.   You will know when it is cooked when rings around the centre of the grains detach themselves.
   
   
3. Drain the quinoa well, shaking to spearate all the grains, then tip into a mixing bowl and leave to cool.
   
   
4. Add the remaining ingredients and mix well.
   
   
5. The salad can be served straight away, but will benefit from sitting a while, overnight even, for the flavours to develop.
   
   
6. Stir before serving.