Day 2 of Gut Feeling Week (www.coeliac.org.uk) and here’s another lovely recipe taken from The Gluten Free Cook Book DK (ISBN 978-1-4053-9431-4). Don’t forget 2 lucky people can win a copy of the book - details of what you need to do are in yesterdays post.

Quinoa salad with mango,
lime, and toasted coconut
Serves 4 Prep 15 mins Cook 10 mins
A healthy salad full of big, tropical flavours and bright
colours. Try to get Alphonso mangoes, if possible, which
are famed for their sweetness.

1 Toast the coconut by dry frying it in a pan over a medium heat for 2–3
minutes until golden, stirring so that it doesn’t burn. Remove from the heat
and allow to cool.
2 To make the dressing, place all the ingredients in a small bowl or jug and
whisk. Taste and adjust the seasoning as needed.
3 Cook the quinoa according to pack instructions. Drain well and tip into
a large serving bowl. While the quinoa is still warm, stir through the butter
beans, onion, mango, lime, mint, and parsley, and season.
4 Pour over the dressing and stir well. Sprinkle the toasted coconut on top
and serve immediately.

50g (13⁄4oz) desiccated or
flaked coconut
300g (10oz) quinoa
400g can butter beans, drained
and rinsed
1⁄2 red onion, finely chopped
1 large mango, peeled, stoned, and cut
into bite-sized pieces
1 lime, peeled, segmented, and
segments halved
handful of mint, finely chopped
handful of flat-leaf parsley,
finely chopped
For the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
pinch of sugar
salt and freshly ground black pepper

Per serving
Energy 460kcals/1935kJ
Protein 15g
Fat 20g
Saturated fat 8g
Carbohydrate 54g
Sugar 12.5g
Fibre 7.5g
Salt 0.8g