Ingredients
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For the Coconut Water Quinoa:
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1 cup uncooked white or red quinoa
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1 cup unsweetened coconut water (from 1 large young Thai coconut)
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1/2 teaspoon salt, plus more to taste
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1 tablespoon freshly squeezed lime juice
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1 tablespoon chopped fresh cilantro leaves
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1 ripe medium mango, peeled, pitted, and diced
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1/2 cup frozen pineapple chunks
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1/4 cup diced red bell pepper
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For the Mango and Pineapple Salsa:
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1 small ripe mango, peeled and diced
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1/2 cup diced fresh pineapple
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1/4 cup chopped red onion
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1/4 cup diced jicama or green apple
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1/4 cup chopped cilantro leaves
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Juice of 1 lime
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1 tablespoon olive oil
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Salt and black pepper to taste
Directions
Sub_Title: A Vibrant and Flavorful Vegetarian Meal from the Caribbean Coast of Brazil
Description: This colorful and refreshing bowl combines the exotic taste of coconut water, creamy quinoa, and antioxidant-rich acai berries with the sweetness of mangoes and pineapples, creating a tropical paradise on your plate!
Ingredients:
For the Coconut Water Quinoa:
1 cup uncooked white or red quinoa
1 cup unsweetened coconut water (from 1 large young Thai coconut)
1/2 teaspoon salt, plus more to taste
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro leaves
1 ripe medium mango, peeled, pitted, and diced
1/2 cup frozen pineapple chunks
1/4 cup diced red bell pepper
For the Mango and Pineapple Salsa:
1 small ripe mango, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup chopped red onion
1/4 cup diced jicama or green apple
1/4 cup chopped cilantro leaves
Juice of 1 lime
1 tablespoon olive oil
Salt and black pepper to taste
Instructions:
1. To prepare the Coconut Water Quinoa, rinse the quinoa under cold running water until the water runs clear. Transfer the quinoa to a small saucepan along with the coconut water, 1/2 teaspoon salt, and 1 tablespoon lime juice. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and simmer for about 15 minutes or until the liquid has been absorbed and the quinoa is tender. Fluff the cooked quinoa with a fork and set aside.
2. In a separate bowl, combine the diced mango, pineapple, red bell pepper, and 1 tablespoon each of the freshly chopped cilantro leaves. Set aside.
3. To prepare the Mango and Pineapple Salsa, whisk together the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt and pepper in a small bowl. Add the mango, pineapple, onion, jicama, remaining 1/4 cup chopped cilantro leaves, and mix well. Toss the salsa gently to coat all the ingredients evenly.
4. Divide the cooked quinoa between two serving bowls. Top each bowl with 1/4 cup of the Mango and Pineapple Salsa, and drizzle with a little bit of extra virgin olive oil if desired. Serve immediately and enjoy!
Note: For added protein, you can top the bowl with your favorite plant-based milk yogurt, Greek yogurt, or tofu.
Steps
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1
Done
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To prepare the Coconut Water Quinoa, rinse the quinoa under cold running water until the water runs clear. Transfer the quinoa to a small saucepan along with the coconut water, 1/2 teaspoon salt, and 1 tablespoon lime juice. Bring the mixture to a boil over high heat, cover, reduce the heat to low, and simmer for about 15 minutes or until the liquid has been absorbed and the quinoa is tender. Fluff the cooked quinoa with a fork and set aside. |
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2
Done
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In a separate bowl, combine the diced mango, pineapple, red bell pepper, and 1 tablespoon each of the freshly chopped cilantro leaves. Set aside. |
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3
Done
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To prepare the Mango and Pineapple Salsa, whisk together the juice of 1 lime, 1 tablespoon olive oil, and a pinch of salt and pepper in a small bowl. Add the mango, pineapple, onion, jicama, remaining 1/4 cup chopped cilantro leaves, and mix well. Toss the salsa gently to coat all the ingredients evenly. |
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4
Done
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Divide the cooked quinoa between two serving bowls. Top each bowl with 1/4 cup of the Mango and Pineapple Salsa, and drizzle with a little bit of extra virgin olive oil if desired. Serve immediately and enjoy! |
