Quinoa Bowls with Mango and Chipotle
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 409, total fat 28 G., saturated fats 5 G., proteins 9 G., carbohydrates 34 G., fiber 7 G., cholesterol 5 mg, sodium 356 mg, sugar 2 G.
Calories 409, total fat 28 G., saturated fats 5 G., proteins 9 G., carbohydrates 34 G., fiber 7 G., cholesterol 5 mg, sodium 356 mg, sugar 2 G.
The star of this Mexican-inspired quinoa bowl is the mango-chipotle vinaigrette. It infuses the dish with a rich flavor, with sweet, spicy, and smoky notes. Add canned beans, some fresh vegetables, nuts, sour cream, and herbs to the cooked quinoa, and in minutes you'll have a nutritious, healthy, and filling bowl.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups thoroughly rinsed red quinoa
- 3/4 cup Mexican Mango-Chipotle Vinaigrette + extra for drizzling
- 1/4 cup cilantro leaves, coarsely chopped, plus whole leaves for garnish
- 0.5 cups rinsed canned black beans
- 1/4 cup toasted salted almonds or pistachios, chopped
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 avocado, thinly sliced
- 2 large radishes, thinly sliced
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Recipes with similar ingredients: quinoa, black beans, Avocado, radish, salsa sauce, almond, pistachios
Cooking the dish according to the recipe:
- Cook the quinoa according to package directions. Stir in the Mexican mango-chipotle vinaigrette and chopped cilantro. Season with salt and pepper to taste.
- Divide the quinoa into six bowls and top with neatly arranged chunks or rows of black beans, nuts, salsa, sour cream, avocado, and radishes. Drizzle each serving with Mexican mango-chipotle vinaigrette. Sprinkle with cilantro leaves.
Refueling:
Mix all ingredients until pureed.- 1 cup ripe mango pieces
- 1/4 cup apple cider vinegar
- 2 tbsp Key lime
- 2 tbsp. l. olive oil
- 1 tbsp. honey
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp ground chipotle
- 1 cup ripe mango pieces
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