I did not love it at all….. Neither did any of my family. Some of the flavors seemed to be a bit conflicting. It was weird. I am not going to make it again, kind if a waste of grocery money at my house!
Made this for a party and everyone loved it! Most people used it as a dip. I added a little more jalapeno because I like more spice, also added some pineapple chunks. Very yummy!
The only change I made was to use 2 tbls of lime juice. This is a wonderful recipe! i will try it again with cooked chicken as a main dish.
This was really a great way to use quinoa. I didn’t have mango and didn’t think I wanted that flavor anyway. I used red pepper instead. I put the red pepper and corn in for the last few minutes just to warm up. I put the cilantro and avocado in at the very end with the lime juice. I used 2 just-crushed (bought whole dried hot peppers) peppers instead of jalapeno pepper. It adds a super kick. I absolutely love this.
My husband and I love this recipe. To be honest, it smells like taco bell. I add a can of drained, rinsed, black beans and I substitute peaches for mangoes. It’s so good. This is the fourth time I’ve made it. YUM!!!
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, diced
1 jalapeno pepper, diced
1/4 teaspoon salt
1 cup quinoa, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 cup corn (optional)
1 mango, peeled and diced1 avocado – peeled, pitted, and diced
1 1/2 tablespoons lime juice
2 tablespoons chopped fresh cilantro.
Directions:
Heat olive oil in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5 to 10 minutes. Add quinoa and cook until slightly browned, 1 to 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until broth is absorbed, 15 to 20 minutes.
Stir corn, mango, avocado, lime juice, and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
source:allrecipes.com
