Coconut Mango Quinoa

This Coconut Mango Quinoa is the perfect summer dish to bring as a side to a BBQ, family reunion, or any other summery get-together. Since it's best served cold and only requires one bowl, preparation and transportation is easy! It is so great for meal prepping too- you can make a large batch and keep it in the fridge for up to a week!

Quinoa has a subtle flavor on its own, tends to soak up the flavors of whatever you pair it with. The sweet, tropical taste of mango (make sure you use ripe mangoes!) and coconut is already a perfect match, but when paired with the herby savor of the cilantro, your taste buds will be thanking you. 

Full of hearty protein, healthy fats, and a generous helping of vitamins and minerals, this recipe it will leave you feeling refreshed and satisfied. 

 

Ingredients (serves 2-4):

- 2 cups quinoa, cooked

- 2 mangoes

- 1/2 head cilantro

- 1/2 - 1 cup finely shredded coconut

- salt + vinegar to taste

Method:

Add cooked quinoa (most packages provide cooking instructions) to a large bowl. Peel and cut the mangoes into cubes, then chop the cilantro well- you want fine shreds- and add to the bowl. Mix. Add 1/2 cup of shredded coconut to start, then add more to taste (some like the coconut flavor to be subtle, others like it strong- do what serves you best). Mix. Add a couple dashes of salt, and a splash of vinegar to taste- I like to use apple cider or rice vinegar. Mix one last time, and enjoy!