Woweee I’ve been getting my hands on some delectably sweet and juicy little mangoes and couldn’t help but whip up an actual meal to share with you all.
This little number is a heavy hitter in the flavor department plus it’s packed with protein and fiber!
We’re talking steaming hot fluffy quinoa, lusciously sweet diced Champagne mango, fresh lime juice and zest, spicy minced jalapeño, herbaceous cilantro, nutty toasted pepitas, a splash of extra virgin olive oil, plus creamy avocado slices and sea salt to taste.
Enjoy with a large spoon!
And share if you care… but it’s going to be quite hard after the first morsels hit your tongue.
P.S. If you can’t get your lovely little hands (or in my case beat up digits) on a Champagne mango or two, any ole fresh, ripe mango will do.
P.P.S. As always adjust the ingredients to suit your taste! Not a fan of spice? Add just a titch of jalapeño–or nix it entirely. Can’t stand cilantro? Leave the green out.
P.P.P.S. I enjoy this dish hot but it’s also tasty room temp. If you’re in a NEED! FOOD! NOW! hurry and somehow have leftovers, cold can pass in a pinch.
Mango Lime Quinoa with Avocado
Ingredients
- 1/2 cup quinoa (I used tri color)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1 tablesoon minced jalapeño (or to taste)
- 2 tablespoons roughly chopped cilantro
- Sea salt, to taste
- 1 cup diced mango (I used Champagne mango)
- 2 tablespoons toasted pepitas; plus more for topping
- 1/4 medium-large avocado; sliced, for topping
Instructions
- Rinse the quinoa, then put the quinoa in a medium-small pot with 3/4 cup water.
- Bring the quinoa to a low boil, then cover and simmer for seventeen minutes or until the water is absorbed. Fluff with a fork.
- Meanwhile, whisk the olive oil, lime juice, zest, jalapeño, and cilantro until combined.
- Fold the diced mango and pepitas into the cooked quinoa, along with the dressing.
- Season with salt to taste.
- Top with avocado slices and more pepitas, if you wish.