Vibrant Vegetable Quinoa Bowl with Mango Avocado Salsa

Allergens

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Ingredients

• 1 cup uncooked quinoa 2 cups vegetable broth 1 cup cherry tomatoes, halved 1 cucumber, diced 1 small red onion, finely chopped 1 avocado, peeled, pitted, and diced 1 mango, peeled, pitted, and diced 1/2 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper, to taste

Instructions

1. a. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Set aside. b. While the quinoa is cooking, prepare your vegetables: halve the cherry tomatoes, dice the cucumber and red onion, peel, pit, and dice the avocado and mango. Chop the fresh cilantro. c. In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced avocado, diced mango, and chopped cilantro. Pour in the lime juice and toss gently to combine. Season with salt and pepper to taste. d. Once the quinoa is cooked, fluff it with a fork. Divide the quinoa among four bowls and top each with an equal amount of the mango avocado salsa. Serve immediately and enjoy this nourishing meal that will fill you with energy and clarity.

Chef’s Insight

The key to this dish is using fresh, ripe ingredients. Be sure to select mangoes and avocados that are ready to eat, ensuring they are soft yet firm to the touch.

Notes

This recipe can be easily adapted to suit dietary restrictions and preferences.