Some days are naturally busy, and taking the time to prepare an elaborate meal is a luxury that I just don’t have. Cubing up a mango and tossing it with mixed spring greens with a big scoop of quinoa is the perfect solution on days when I need something light so that I can keep moving.
Ingredients:
- 1 Mango, cubed
- 1/4 cup chilled al dente quinoa
- 2 cups spring greens
- drizzle good quality balsamic vinegar
- drizzle good quality olive oil
Toss everything together and you’ve got lunch. Although I really wish I’d also had some avocado on hand, because that would have been blissful in this salad.
deep fried kale. 