Delectable Polynesian Lunch: Vegetarian Tropical Quinoa Bowls with Mango Salsa

Allergens

None (can easily be made gluten-free)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• Salt, to taste
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, juiced
• 1 tablespoon olive oil
• 1 teaspoon honey or agave syrup

Instructions

1. Rinse the quinoa under cold water to remove any bitter coating. In a saucepan, combine the rinsed quinoa with water or vegetable broth and a pinch of salt. Bring it to a boil, then reduce the heat and cover. Simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. In a large bowl, combine diced mango, chopped red onion, diced red bell pepper, and fresh cilantro. Drizzle with lime juice and toss gently to combine. Season with salt and pepper to taste.
3. Prepare the avocado by cutting it in half, removing the pit, and slicing the flesh into thin slices. Set aside.
4. In a small bowl, whisk together olive oil, honey or agave syrup, and a pinch of salt. This will be the dressing for your quinoa bowls.
5. To assemble the quinoa bowls, divide the cooked quinoa among two serving bowls. Drizzle each bowl with the prepared dressing, making sure to evenly coat the quinoa. Top each bowl with an equal portion of the mango salsa. Garnish with avocado slices and a sprinkle of cilantro leaves for added color and freshness.

Chef’s Insight

This recipe combines the heartiness of quinoa with the freshness of tropical fruit for a satisfying yet light lunch or dinner option. The mango salsa adds a burst of flavor that complements the earthy quinoa beautifully.

Notes

This recipe is ideal for those seeking an easy yet impressive lunch or dinner option that showcases tropical flavors and textures.