“Scrumptious Vegan Mexican Snack: Smoky Quinoa-Stuffed Roasted Jalapeños with Spicy Mango Salsa”

Allergens

N/A (excluding any potential allergies to jalapeños or mango)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 8 large jalapeños
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup mango, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 lime, juiced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer.
2. In a saucepan, bring the vegetable broth to a boil and add the rinsed quinoa. Lower the heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Cut the jalapeños in half lengthwise, remove the seeds and membranes. Brush them with olive oil and season with salt and pepper to taste. Place them on the prepared baking sheet and roast for 15 minutes or until they are slightly softened.
5. In a mixing bowl, combine the cooked quinoa, smoked paprika, ground cumin, salt, and pepper. Stir well.
6. Remove the jalapeños from the oven and stuff them with the seasoned quinoa mixture. Return them to the oven and bake for an additional 5 minutes.
7. In another bowl, combine the diced mango, red onion, cilantro, lime juice, salt, and pepper to taste. Set aside.
8. Serve the stuffed jalapeños warm with a side of spicy mango salsa.

Chef’s Insight

To add an extra layer of flavor, you can toast and grind the cumin before using it in the recipe.

Notes

Feel free to adjust the heat level by reducing or increasing the number of jalapeños used.