Curried Quinoa and Peas with Cashews and Fresh Mango

We invite you to tempt your taste buds with this delicately spiced quinoa dish. It gets its sweetness from mangos and bright, herbal flavor from cilantro.

(Makes 1 serving)

Recipe Source: LIIFT4 BODi On-Demand fitness program nutrition guide.

Total Time: 24 min. Prep Time: 15 min. Cooking Time: 9 min.

What You Need

• 1½ tsp. extra-virgin organic coconut oil (or olive oil)

• ¼ medium onion, finely chopped

• 1 very thin slice of fresh ginger, peeled, finely chopped

• ½ clove garlic, finely chopped

• ¼ to ½ tsp. curry powder

• 1 dash Himalayan salt (or sea salt)

• ¾ cup cooked quinoa

• ¼ cup frozen peas, thawed

• 2 Tbsp. coarsely chopped unsalted cashews

• 2 Tbsp. chopped fresh cilantro

• ¼ medium ripe mango, chopped

How To Make

1. Heat oil in a medium saucepan over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.

3. Add ginger, garlic, curry powder, and salt; cook, stirring frequently, for 2 minutes, or until fragrant.

4. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and

heated through.

5. Remove from heat; let stand for 5 minutes.

6. Stir in cashews and cilantro; serve warm topped with mango.

TIP:

1 cup uncooked quinoa generally yields 3 cups cooked quinoa. As a convenience, you can cook

some up in advance, and store refrigerated in an airtight container for up to 4 days.

Nutritional Information (per serving):

Calories: 402 Cholesterol: 0 mg Fiber: 8 g

Total Fat: 16 g Sodium: 192 mg Sugars: 3 g

Saturated Fat: 7 g Carbohydrates: 55 g Protein: 12 g

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