By now we all know how healthy quinoa is – here’s a quick recap: it’s a seed, not a grain, and it comes from South America. It is gluten-free, and high in protein, magnesium, iron and fiber. The only downside is that on its own it tastes like bird food and needs quite a bit of assistance from other, more fun and exciting ingredients to really shine. I had previously shared this information along with a Quinoa Garden Salad w/ Feta Cheese recipe in a post last year.
Mangoes are currently on my list of favorite foods. And although it seems that this sweet, tropical fruit really belongs in a blender with tequila or in a fruit salad, it actually makes a fantastic addition to savory dishes, like this Malaysian mango chicken, for instance. And turns out, it is also the perfect thing to liven up the lackluster stuff that is quinoa.
(Yield: 4-6 servings)
1/2 c red or white quinoa
1 mango, peeled and cubed
3 tbsp chopped cilantro
1 lb cooked, shredded chicken* (preferably roasted)
2 tbsp lime juice
2 tbsp extra virgin olive oil
Salt + pepper
*To keep this dish vegan, swap out the chicken for chick peas.
Procedure: Cook quinoa according to package directions and let come to room temperature. Then combine with remaining ingredients in a large bowl and season with salt and pepper to taste. Serve at room temperature.