Caribbean Vegetarian Lunch: Mango-Avocado Salsa with Grilled Vegetable Quinoa Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup quinoa, uncooked 2 cups water or vegetable broth 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 zucchini, sliced into rounds 1 red onion, sliced into wedges 1 tablespoon olive oil Salt and pepper, to taste 2 mangos, diced 1 avocado, diced 1/4 cup red onion, finely chopped 1/4 cup cilantro, chopped 1 lime, juiced 1 teaspoon honey or agave syrup

Instructions

1. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed the liquid. Fluff with a fork and set aside.
2. Preheat a grill or grill pan over medium high heat. Toss the bell peppers, zucchini, and red onion in olive oil, salt, and pepper. Grill until tender and slightly charred, about 5 minutes per side.
3. In a bowl, combine the mango, avocado, red onion, cilantro, lime juice, honey or agave syrup, and a pinch of salt. Stir well to combine.
4. To serve, divide the cooked quinoa among six bowls. Top each with an equal amount of grilled vegetables. Spoon the mango avocado salsa over the top, and enjoy this flavorful Caribbean vegetarian lunch.

Chef’s Insight

Use fresh, ripe mangos and avocados for optimal flavor and texture.

Notes

Serve with a side salad for added freshness and variety.