Quinoa Bowl with Cucumber Mango Salsa
Meatless Monday, Quarantine Pantry or just want a quick veggie dish? Here is is in about 1/2 hour.
Step 1 Put 2 cups quinoa in a sauce pan with 1 cup chicken stock and 2 cups water and bring to a simmer. Cover and let simmer 15 minutes or until all liquid is absorbed. After 15 minutes turn off heat and let sit 5 minutes with lid. Step 2 Heat medium sauce pan over medium heat, then drizzle enough grape seed oil to cover pan. Add shallots and garlic and saute, stirring constantly for 2 minutes. Step 3 Stir in drained beans, cumin, and sea salt + black pepper to shallots + garlic. Step 4 Put beans in a bowl and top with quinoa, mango salsa, cilantro, cheddar cheese and avocado if using. Squeeze 1/4 lime over bowl. Step 1 Chop all the vegetables into small dice. Step 2 Juice lime & remove seeds. Step 3 Pull leaves off of mint stems and mince (rock & chop). Step 4 Combine all ingredients. Season with salt & pepper.Quinoa Bowl
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
5 minutes
Total Time
35 minutes
Ingredients
Instructions
Cucumber Mango Salsa
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
Yield: 8 servings
Instructions
