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.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
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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