Thai Quinoa w/Mango

Mangos have been on sale at my grocery store a lot lately; I was recently reading in the NYT that the reason for this is because even though mangoes aren’t local, they’re in season.  After making some mango salsa about a week ago, I decided to make another savory dish with mango, Thai Quinoa with Mango.  This dish has such wonderful flavors and it’s healthy too.  I marinated some chicken in lime juice, garlic, and fresh ginger and then grilled it and served it over this quinoa.  It’s definitely the perfect side dish to welcome spring and mango season.  Enjoy!

Ingredients:

• 2 cups dry quinoa
• 1 jalapeño pepper, seeded and minced
• 1 cup minced red onion
• 1 ripe but firm mango, peeled and diced small
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon fine sea salt
• Juice of 2 limes
• About 10 fresh basil leaves, finely shredded
• Small handful cilantro leaves, roughly torn
• Lime zest for garnishing

Directions:

1. Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 1/2 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
2. In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine.
3. Garnish with basil, cilantro, and lime zest.

*Adapted from New York Times

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