This Mango Quinoa is an easy recipe made with a bunch of veggies and a handful of spices. It is a plant-based meal that is gluten-free and cooks up in less than 30 minutes, all in one pot!
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion
- 1 inch chunk of ginger
- 4 garlic cloves
- 3 stalks celery
- 1 carrot
- 1 ripe mango
- 1/2 cup of frozen peas
- 1 cup uncooked quinoa
- 3 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 cups vegetable broth
- 1 15.5 oz can of fire-roasted tomatoes
- 2 Tbsp chili flakes
- 2 tbsp parsley
- Salt and pepper to taste
Instructions
- First off, peel the onion, ginger, and garlic. Then chop them up well.
- Peel and chop the mango and set it aside.
- Add the oil to a large frying pan and place over a stove set to medium heat. Add the chopped onion, ginger, and garlic to the pan and sauté for about 5 minutes, stirring a few times.
- Then, wash and chop up the celery stalks and carrots. And, add these to the pan with the onion, ginger, and garlic.
- Add the chopped mango to the pan, along with the quinoa, vegetable broth, and fire-roasted tomatoes.
- Then add in the frozen peas, coriander, turmeric, and chili flakes and stir well.
- Bring mixture to a boil. Then, cover and let cook for 12-15 minutes.
- Remove from the heat and season with salt and pepper to taste. If you used a salted vegetable broth, you might want to make sure not to add too much salt.
- Garnish with chopped fresh parsley and enjoy.
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Nutrition
Serving: 1g | Calories: 377kcal | Carbohydrates: 56g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 595mg | Fiber: 10g | Sugar: 19g
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