This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies.
Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.
Ingredients
- 1 ½ cups dry quinoa
- 1 jalapeño pepper, seeded and minced
- ⅓ cup minced red onion
- ½ ripe but firm mango, peeled and diced small
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon fine sea salt
- 1 tablespoon plus 1 teaspoon lime juice
- About 10 fresh basil leaves, finely shredded
- Small handful cilantro leaves, roughly torn
- Nutritional Information
Nutritional analysis per serving (6 servings)
232 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 293 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings; can be doubled
Preparation
- Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
- In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.
30 minutes
Dining and Cooking