Friday, August 8, 2014

Mango and Cilantro Quinoa

Quinoa is a quick cooking whole grain (well technically it is a seed) that packs a nutritional punch. Nutritionally it is a complex carbohydrate that is high in protein, fiber, and antioxidants. And yes, is gluten free. I prefer it over brown rice (cooks in less than half the time) and captures the flavor of the ingredients it is paired with better. This summery dish is ready in less than 20 minutes. It is versatile in flavor and can be served as a side to meat or as the main entrĂ©e in a vegetarian dish. One day I had it for breakfast and was pleasantly surprised that I didn't have any mid-morning hunger pangs.

Mango and Cilantro Quinoa
Serves 8

1 cup dry white quinoa
2 Tbsp lime juice
2 Tbsp olive oil
2 mangos, diced
1/2 cup sweet onion, diced
1/3 cup chopped cilantro
salt and pepper, to taste

1. Place quinoa and 2 cups of water in a saucepan. Bring to boil and cover, reduce to medium heat and simmer about 15 minutes. Remove from heat and set aside. Fluff with a fork.
2. Transfer quinoa to a bowl and combine the remaining ingredients and mix well. Serve hot or cold.

Nutrition Facts: 1 1/4 cups
260 calories, 10 g fat, 2 g saturated, 40 g carbohydrates, 6 g protein

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