Tropical Polynesian Vegan Paradise: Mango Salsa Quinoa Bowls with Lime-Coconut Dressing (Gluten-Free, Nut-Free)

Allergens

None

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• Pinch of salt
• 1 mango, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup coconut milk
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon agave syrup or maple syrup
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper, ground

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa with water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine diced mango, red bell pepper, cherry tomatoes, red onion, and cilantro. Toss gently to combine.
3. In a separate small bowl, whisk together coconut milk, lime juice, agave syrup or maple syrup, sea salt, and black pepper until smooth and well combined.
4. Divide the cooked quinoa among 6 bowls, followed by the mango salsa mixture. Drizzle the lime coconut dressing over each bowl and serve immediately.

Chef’s Insight

Experiment with different fruits like pineapple or papaya in the salsa for a unique twist!

Notes

This recipe is gluten-free and nut-free, making it suitable for various dietary restrictions.