i.e. how this fruit lover is celebrating Cinco de Mayo
Full disclosure: this was meant to be a bizarre sweet twist on a taco recipe. However, I didn’t have the traditional small corn tortillas on hand. I tried to make it work with some gargantuan, floppy, chemical-tasting, low-carb (ugh) wheat tortillas from TJ’s. The outcome did not exceed—or even meet—expectations. So I pivoted!
Let me present to you instead a thoroughly tortilla-less mess of good flavors on a plate.
Prep time: 30 minutes | Servings: 6
- 2 cups red quinoa, cooked
- 2 cups mango, cubed
- 2 cups blackberries
- 1 bunch cilantro, roughly chopped
- 2 limes, juiced
- 1 medium avocado, sliced or smashed
- Pickled red cabbage to garnish (optional)
- Slivered almonds to garnish (NOT optional)
- Pinch of salt
- Cook the quinoa according to the manufacturer’s instructions. Fluff and let cool.
- Combine quinoa, mango, blackberries, and chopped cilantro in a medium sized bowl.
- Juice limes and mix lime juice with a pinch of salt. Dress the quinoa and fruit mixture.
- Garnish with avocado, slivered almonds, and pickled red cabbage and serve.
Serving Size: 1 cup serving or 1/6 recipe | Calories: 192 | Total Fat: 7g | Carbohydrate: 29g | Sugar: 10g | Dietary Fiber: 7g | Protein: 5g | Vitamin A: 15% | Vitamin C: 57% | Calcium: 4% | Iron: 8%
Let Us Wax Poetic About Quinoa
- It has heart-healthy monounsaturated fats including omega-3 fatty acids (which are key to decreasing inflammation and protecting against many lifestyle related diseases).
- Its high phytonutrient content also contributes to this anti-inflammatory effect. Phenolic acids, some forms of vitamin E, and cell wall polysaccharides make the shortlist of quinoa’s inflammation-fighting nutrients!
- It is a high fiber food! Ninety-seven percent of Americans don’t get adequate fiber in their diet. That’s crazy! Be different. Three quarters of a cup of quinoa (185 grams) has 21 percent of your daily value of fiber. How awesome is that?
Continue your study in quinoa here.