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Thai Quinoa by Suzie Fishbein


Ingredients

Scale
  • 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

Instructions

  1. 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).
  2. Once the quinoa is drained place it into a medium pot with the water.
  3. Bring to a boil.
  4. 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.
  5. Drain.
  6. Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango.
  7. Drizzle in the oil, salt, and lime juice.
  8. Stir to combine.
  9. Add the drained quinoa and toss to combine.
  10. Season with salt to taste.
  11. Serve warm or at room temperature

Notes

Notes

  • 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!

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