Monday is salad night. So tonight we went tropical. Reminded me a bit of our week in Jamaica, actually. Or perhaps our time in Mexico/Honduras (2 days… 1 in each place. Cruise.) I found this recipe on Pinterest. Big surprise, right? It’s from a website called The Fit Cook. And because I am me, I added kale. Here’s my altered recipe (click on the recipe title to go to the original page). This serves 4-ish.
- 1 cup dried quinoa
- 2 tablespoons olive oil, divided
- 1 red bell pepper, diced
- about a cup of kale, sliced finely (or in larger pieces if you prefer)
- 1 red onion, diced (I didn’t have an onion, so I skipped it. Still good, but the onion would have been better)
- 1 can corn
- 1 – 15oz can black beans, rinsed and drained (I used dry beans and soaked them)
- 1 lime (I just used a very generous amount of juice from a container.)
- 1 teaspoon agave nectar
- 1 mango (I think I would use 2 mangoes next time)
- ¼ cup fresh cilantro, chopped
- To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed
- Heat one tablespoon of olive oil in a pot or a skillet over medium-high heat. Add the bell pepper, kale, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
- Add the lime (or lemon, if you don’t have lime) juice, the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
- Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
The end! It’s sweet, healthy, and tropical. Perfect one dish dinner.