Quinoa With Thai Flavors


Evan Sung for The New York Times
Thai quinoa with mango.

Time: 30 minutes

1 1/2 cups dry quinoa

1 jalapeño pepper, seeded and minced

1/3 cup minced red onion

1/2 ripe but firm mango, peeled and diced small

3 tablespoons extra virgin olive oil

3/4 teaspoon fine sea salt

1 tablespoon plus 1 teaspoon lime juice

About 10 fresh basil leaves, finely shredded

Small handful cilantro leaves, roughly torn.

1. Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.

2. In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.

Yield: 6 servings; can be doubled.

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