This is the best quinoa I’ve made to date – absolutely flavorful. I made a few modifications though. I excluded the avocado and corn altogether and replaced the mango with pineapple. Additionally, I added fresh, chopped tomatoes and scallions. I cooked the pineapple with the quinoa to provide some sweetness to balance the spice.
I added the tomatoes, scallions, cilantro, and lime juice at the end after the quinoa was done cooking but still hot in the skillet. The last modification involved replacing the fresh jalapeno with an extremely spicy sauce called Sun in a Bottle – I’m not sure if you can find it in the States.
This was our families first experience with Quinoa. We LOVED it! Beautiful dish and delicious! I swapped Pineapple for Mango. Forgot to add corn (but really didn’t miss it). Probably added a total of 2 tbsp fresh lime juice than recipe called for. Will try next time with mango and consider adding the corn. Added this side dish to our menu rotation for sure!!
Delicious! I made this exactly as written with the exception of omitting the onion and using 2 jalapeno peppers. Served it chilled. This is a great recipe for the summer!
I thought I had quinoa in my pantry until I went to make this. Woops. So I subbed bulgar wheat for the quinoa and it was REALLY good. I’m not even sure I’ll try it with Quinoa since my family loved it the way I made it. I thought this was good warm, but it was even better cold.
Absolutely delicious! Easy, refreshing and very popular with my whole family. It also lends itself to many variations. I added marinated chicken to stretch the recipe. I also may try marinated grilled shrimp next time around.
1 tablespoon olive oil
2 cloves garlic, minced
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