Thai Quinoa w/ Mangoes & Cucumber-Mint Salad

I had far too much energy yesterday.  It is a rare occasion that I bounce through my day with PEP and prolonged excitement towards grocery shopping (after work) and cooking something fierce.  It was one of those days, for a DARN change, and I liked it. I might have even had rainbows coming out of my ears.  How obnoxious is that?

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The ancient grain was calling my name! I didn’t meant to rhyme there, see? It just happened; RAINBOWS.  Double rainbow…all the way! All the wayyy!! *shakes hips*

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Alright, i’m going to stop being unpleasant now.  So, I really was in the mood for quinoa and wanted to create something fresh that I could maybe take to work with me the next day.  This would even be really good to take for an outdoor event, like a BBQ, since these flavors would be perfect with anything right off the grill.  Garlic and Madras Curry take this quinoa to sweet-savory town, while crispness of the mango and parsley balance it out.  Yes, there is a TOWN named ‘sweet-savory,’ and it resides in my head.

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Perfect timing for this one because mangoes are in season, and the parsley was thriving, too; Freshness abounds! I had this cucumber and wanted to eat it, so I put together a cucumber-mint-honeydew salad with lemon juice and honey.  My younger brother, Hank, helped me come up with the addition of the honeydew.  He looked at me and said, “cucumber-mellon, duh.” At times, the benefits of living with my family are priceless.

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I’ve spent years slathering cucumber-mellon lotion from Bath & Body Works all over myself, and never once thought that they could work together as flavors; Right in front of my nose.

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To start the quinoa mince the garlic, heat some olive oil in a pot, and add the garlic and lemongrass (I used lemongrass paste,) and Madras Curry Powder and stir.  Cook it up for a couple minutes to extract the flavors, and then add the quinoa and the water and simmer for 15 minutes.  While that cooks, chop up your mango and parsley.

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This happened.  *Sigh* Such a waste.

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Once the majority of the water is absorbed, add in salt, the mango, parsley, and chickpeas.  Stir it all up and taste it.  Add additional salt or curry if needed.

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I wasn’t going to add the chickpeas, but for the sake of vegetarians reading this that MIGHT possibly take this to a BBQ (with your family or something) you might need the extra protein. 😉  It is a PERFECT addition.

I adore this meal.  Enjoy, friends!  Happy Memorial Day!

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Thai Quinoa with Mangoes

  • Servings: 6
  • Time: 30Minutes
  • Difficulty: Easy
  • Print

INGREDIENTS

1.5 Cups Quinoa (uncooked)

2.5 Cups Water

3 Cloves Garlic (Minced)

1 TBS Lemongrass paste, or minced Lemongrass

2 TSP Madras Curry (or more to taste)

2 TBS Olive Oil

1 Ripe Mango (Peeled and Diced)

3 TBS Fresh Chopped Flat Parsley

3/4 Cup Organic Chickpeas

1.5 Tsp Sea Salt

DIRECTIONS

1. Heat the olive oil in a pot over medium heat.  Add the garlic, lemongrass, and curry powder and stir, cooking for a few minutes to release flavors.  Add the quinoa and stir to coat, and then add the water.  Simmer for about 15 minutes or until the majority of the water is absorbed.

2. While this cooks, chop the mango and parsley and add it into the pot, along with the salt and chickpeas, when the majority of the water is absorbed.  Stir and keep it on low-medium to warm the mangoes and chickpeas through.  Add more salt and curry powder if needed.  Serve with a garnish of parsley and a lemon wedge if desired.

CUCUMBER-MINT SALAD ( serves 6 )

1 Medium-sized cucumber (lightly peeled and chopped)

1/2 Ripe Honeydew Mellon  (Cubed and seeds removed)

6-8 Mint leaves, chopped

Juice of 1 lemon

1 heaping TSP of Honey

 

* Combine all ingredients and toss together!


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