Exquisite Vegan Polynesian Tropical Fusion Banquet for Six

Allergens

N/A

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup mango, diced
• 1/2 cup red bell pepper, chopped
• 1/2 cup cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Begin by rinsing the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside. Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant. Stir in the black beans, corn, mango, red bell pepper, and cooked quinoa. Cook for an additional 5 minutes to allow flavors to meld. Remove from heat, stir in cilantro and lime juice. Season with salt and pepper to taste.

Chef’s Insight

To enhance the mouthfeel and aroma, add a touch of finely grated fresh ginger or a pinch of ground turmeric to the quinoa while cooking.

Notes

This recipe is suitable for vegans and vegetarians and can be easily adjusted to accommodate gluten-free diets.