Mexican Quinoa Lettuce Boats with Mango Salsa


I made this meal the other night with a friend and it was the perfect summer dish! If you are looking for a recipe that is light yet filling, vibrant, and completely healthy, try this one out for size! Deeeeeeelicious.

Mexican Quinoa

3 large garlic cloves, minced

1 tbsp, olive oil

1 can diced tomatoes

1 can corn, rinsed

1 can black beans, rinsed

1 cup quinoa, well rinsed

1  cup  vegetable broth

1-2 tbsp cumin

2 tsp chili powder

salt and pepper to taste

1/2 cup pickled tamed jalapeños, minced

1/4 cup cilantro, chopped

1 avocado, diced

lime juice to taste

Heat oil in a saucepan, then add garlic and sauté for a minute or two. Add tomatoes, beans, corn, quinoa, cumin, chili powder, and salt and pepper. Stir as you bring the mixture to a boil. Cover and let simmer for around 20 to 30 minutes, or until the quinoa is fully cooked and the mixture is no longer liquid-y. Let cool for a bit, then add cilantro, jalapeños, avocado, lime juice, and more salt and pepper if needed.

Mango Salsa

2 large mangoes, diced

1 red pepper, diced

1/2 red onion, minced,

1/4 cup cilantro, chopped

1/4 cup pickled tamed jalapeños, minced

1-2 limes, juiced

salt to taste

Mix everything together and adjust salt and lime amounts as needed. Add quinoa and salsa to a fresh (and washed) piece of romaine lettuce, and enjoy!


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