Summer salad

Makes: 4 to 6 servings

2 cups water

1 cup quinoa

1⁄4 cup sunflower oil

2 tablespoons white wine vinegar

1 lime, zested and juiced

1⁄2 teaspoon sugar

1⁄2 teaspoon salt

1 mango, peeled, 1⁄4-inch dice

1 red bell pepper, seeded, 1⁄4-inch dice

1⁄4 small red onion, 1⁄4-inch dice

1 ⁄ 2 cup unsweetened shredded coconut

2 tablespoons raisins

1⁄4 cup pumpkin seeds

1. In a small pot, bring water to a boil. Add quinoa, reduce heat to low, cover and set a timer for 15 minutes. Remove from heat, remove lid and allow to cool.

2. In a large bowl, whisk together sunflower oil, white wine vinegar, lime zest and juice, sugar and salt. Add mango, red bell pepper, red onion, coconut, raisins, pumpkin seeds and the cooled quinoa. Gently toss to combine. Adjust the salt and vinegar to taste

3. Serve immediately or cover and refrigerate.