Caribbean Lunch Delight: Mango-Avocado Salsa with Quinoa Salad and Coconut Rice

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (13.5 oz) coconut milk
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 red bell pepper, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. 1

   a) Rinse quinoa in a fine mesh strainer under cold water until the water runs clear. b) In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand, still covered, for 5 minutes. Fluff with a fork. c) In another saucepan, combine coconut milk and 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes, until the mixture thickens slightly. Add cooked quinoa and mix well. Set aside. d) In a mixing bowl, combine mango, avocado, bell pepper, cherry tomatoes, cilantro, lime juice, salt, and pepper. Toss gently to combine. e) To serve, divide the coconut-quinoa mixture among 6 plates, then top with a generous spoonful of mango-avocado salsa.