Description
A vibrant and healthy Spiced Mango Quinoa Bowl featuring fluffy quinoa combined with fresh mango, cucumber, red bell pepper, red onion, and aromatic spices. This nutrient-packed vegan and gluten-free main course or salad bowl is perfect for a light lunch or dinner, served warm or chilled with optional avocado or pumpkin seeds topping.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 teaspoon olive oil
Vegetables and Fruit
- 1 small red bell pepper, diced
- 1 small cucumber, diced
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
Optional Toppings
- Avocado slices
- Pumpkin seeds
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover. Let it simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed.
- Fluff and Cool: Remove the saucepan from heat and fluff the cooked quinoa gently with a fork. Set it aside to cool slightly while you prepare the other ingredients.
- Prepare the Vegetables and Fruit: Dice the red bell pepper, cucumber, and mango. Finely chop the red onion and cilantro. Combine all of these ingredients in a large mixing bowl.
- Add Spices and Seasoning: Sprinkle the ground cumin, coriander, chili powder, salt, and black pepper over the quinoa and mixed vegetables. Drizzle the lime juice on top.
- Toss to Combine: Gently toss all ingredients together until evenly mixed and coated with the spices and lime juice. Adjust seasoning if needed.
- Serve: Serve the spiced mango quinoa bowls warm or chilled. Garnish with optional avocado slices or pumpkin seeds for added texture and flavor.
Notes
- For extra protein, add chickpeas or grilled chicken.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Add avocado slices just before serving to prevent browning.
