Quinoa With Thai Flavors

Name: Quinoa With Thai Flavors
Total time: 30 min
Ingredients: 1 1/2 cups dry quinoa; 1 jalapeño pepper, seeded and minced; 1/3 cup minced red onion; 1/2 ripe but firm mango, peeled and diced small; 3 tablespoons extra virgin olive oil; 3/4 teaspoon fine sea salt; 1 tablespoon plus 1 teaspoon lime juice; About 10 fresh basil leaves, finely shredded; Small handful cilantro leaves, roughly torn

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Total: 30 minutes

Servings: 6

Cost: $2.59 /serving

Author : Julia Moskin

gluten free kosher vegan

Ingredients

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1 1/2 cups dry quinoa1 jalapeño pepper, seeded and minced1/3 cup minced red onion1/2 ripe but firm mango, peeled and diced small3 tablespoons extra virgin olive oil3/4 teaspoon fine sea salt1 tablespoon plus 1 teaspoon lime juiceAbout 10 fresh basil leaves, finely shreddedSmall handful cilantro leaves, roughly torn

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Instructions

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Step 1

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.

Step 2

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.