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FUEL UP Recipe: ‘Raglan’ Quinoa Salad with Grilled Corn, Mango, Tomatoes, Avocado & Goat Cheese

‘Raglan’ – North Island, New Zealand. One of my favorites for tow-in foiling. Manu Bay has one of the longest and consistent left breaks in the world and with a foil you have the potential to ride for over a mile. This wave was also made famous by the surf classic; Endless Summer.The life in this salad comes from the Mango. A simple fruit that is actually in the same family as the Cashew and Pistachio, packed in powerful antioxidants that help neutralize the free radicals in your body that cause degenerative diseases.

Serves 4
Total time: 15 mins
Ingredients for the dressing:
1/3 cup olive oil
2 tbsp fresh lime juice 1 garlic clove, crushed sea salt
black pepper
Ingredients for the salad:
1 cup quinoa, cooked
1 fresh mango, cubed
1 large avocado, cubed
15 cherry tomatoes, quartered 1/2 cup mint, chopped
1/2 cup cilantro, chopped
1 corn cob, boiled or grilled
5 chives, cut up
2 tbsp goat cheese, crumbled

For the dressing, take a small jar with a tight fitting lid, combine the olive oil, lime juice, garlic, and add salt and pepper to taste. Put the lid on the jar and give it a good shake.For the salad, start by cooking the quinoa to the package instructions. Let cool and then fluff up with a fork and add to a large bowl. Then gently combine the mango, avocado, tomato, mint and cilantro. Complete by slicing the cooled corn off the cob into the salad, cutting in the chives and crumbling the goat cheese over the top.Serve in small bowl with lime dressing on the side.

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