|Sweet & spicy quinoa…delicious! Who knew??|
- 1 cup quinoa, rinsed
- 2 cups water
- 1 jalepeno pepper
- 1 tablespoon fresh basil, finely chopped or 1 teaspoon dried
- 1 tablespoon fresh cilantro leaves, finely chopped or 1 teaspoon dried
- 1/3 cup minced red onion (I used the Hindy Chopper)
- 1 mango, peeled, pitted and diced*
- 2 tablespoons canola (or olive) oil
- ½ teaspoon salt
- 2 tablespoons lime juice
- 1 1/2 cups dry quinoa
- 3 cups water
- 1 jalapeño pepper, seeded and minced
- 6 leaves fresh basil, finely chopped
- 3 sprigs fresh cilantro leaves, gently torn (discard stems)
- 1/2 cup minced red onion (1/2 small red onion)
- 1/2 mango, peeled, pitted, and cut in to 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon sea salt, fine
- 1 tablespoon + 1 teaspoon lime juice
- Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter tasting, natural soap-like coating will remain).
- Once the quinoa is drained place it into a medium pot with the water.
- Bring to a boil.
- Reduce the heat and simmer until the water is absorbed, about 10-15 minutes or until the berries turn translucent and the outer layer pops off.
- Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango.
- Drizzle in the oil, salt, and lime juice.
- Stir to combine.
- Add the drained quinoa and toss to combine.
- Season with salt to taste.
- Serve warm or at room temperature
- One Shabbat I realized that I had forgotten to cut my basil leaves off of the basil plant on my windowsill before Shabbat, and I had forgotten to purchase fresh cilantro! Oops! Although it wasn’t as fresh tasting, the dried ingredients did work well in a pinch.
- One of our Shabbat guests, Reuben V., suggested that this recipe might be really good with some fresh mint. I have to agree. You can either substitute some of the basil or cilantro for the mint, or only use the mint, or have fun trying different variations of the recipe – it’s all good!