Recipe from Susie Fishbein
Adapted by Julia Moskin
- Total Time
- 30 minutes
- Rating
- 4(298)
- Notes
- Read community notes
This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies.
Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry. —Julia Moskin
Featured in: One Cook, Thousands of Seders
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Ingredients
Yield:6 servings; can be doubled
- 1½cups dry quinoa
- 1jalapeño pepper, seeded and minced
- ⅓cup minced red onion
- ½ripe but firm mango, peeled and diced small
- 3tablespoons extra virgin olive oil
- ¾teaspoon fine sea salt
- 1tablespoon plus 1 teaspoon lime juice
- About 10 fresh basil leaves, finely shredded
- Small handful cilantro leaves, roughly torn
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
234 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 200 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
Step
2
In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.
Ratings
4
out of 5
298
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Cooking Notes
Mer
Easy to make, great flavor, loved by all. I used a cup (packed) of frozen mango (defrosted and chopped) and would use even more next time. Added more lime juice, too, and next time might even kick it up with more jalapeno and red onion. Keeps well for a couple days, perfect in a lunch box. A new household favorite.
M B
I agree with Mer, add more of everything. Next time I make this dish, I plan to add mango etc in larger pieces. Small dice gets lost and the flavors are not prominent.
Ben P.
I added two tsp of fish sauce for a little more Thai flavor.
Karen van Bergen
Basically a very nice recipe but it was difficult to get it right on taste. Added more salt and pepper than I thought would be needed. I added more basil and cilantro too.
Cindy
I agree with the other comments. A higher ratio of fresh ingredients to quinoa really makes it better. I added finely chopped carrot and daikon and would definitely use more lime juice next time. I used nectarines instead of mangoes and it worked well. I also added a little coconut aminos sauce to perk up the flavor. It's quite light for a main course but great for summer.
Kathy G
The base for this recipe has a perfect blend of citrus acid sweet tanginess. But it’s lacking Thai flavor without uname. Easily remedied with fish sauce, oyster sauce, soy sauce, sugar combo plus lime juice and dash sesame oil. Topped with furokake, exquisite.
Judy
I usually love everything from Julia, but once was enough on this one. Her audience wasn’t compatible with the idea.
Judy
Ditto, ditto, ditto. I want something I can chew a little & taste a lot. Next time I’ll double the flavors, include the jalapeño seeds, add way more citrus. I’ll still get plenty of protein.
andrea j
Sesame oil alone added delicious Julienned lettuce for crunch A little dried basil when no fresh available
Janet Smith
Upped the mango significantly - added 3 diced Ataulfo mangos - and it was wonderful. Used red quinoa which made it prettier.
Vmaria
I have made this several times as written. The other day I used coconut oil instead of olive oil and I left out the jalapeño and red onion because I didn’t have any. It was still very delicious. It makes a lot so if you only want it as a side you might want to consider making half.
Lady Di
I used 1 cup of quinoa for 4 people, chicken broth and adjusted the quantity for the quinoa, more mango (frozen) in larger chunks, and cut the basil as a thin chiffonade. Absolute raves from my guests. This is a keeper!
Mardale
Rinsing quinoa is essential. I rinse mine three times. I also recommend using a pot with a glass lid if you have one in order to see when the "grains" have popped open without having to lift the lid. I have also made this with corn kernels instead of mango for a savory version.
Kim
This is good with the herby tomato salad with maple tamarind dressing that is also available in the app. Most delicious meal I’ve had in a while.
Susan
I have both Thai basil and Genovese basil—which do you think she meant for us to use in this recipe?
Scott
I've made this twice now--the first was a test run to see if I was going to serve it to a group. I agree with the others who said it needs more of the non-quinoa ingredients.I wonder if there's a mistake in the recipe--1-1/2 cups dry quinoa makes a LOT of cooked, way more than to serve 6. When I made it again, I left out about a third of the cooked quinoa (still a large amount left) and added a whole mango and another half-tablespoon of the lime juice and it was much tastier.
Ivan Ng
Wonderfully easy to make and delicious as a side to spicy food.
KensCooking
a whole mango - cause who needs half a mango left over? really.1 jalapeno and 1 chili pepper.excellent
Cindy
I agree with the other comments. A higher ratio of fresh ingredients to quinoa really makes it better. I added finely chopped carrot and daikon and would definitely use more lime juice next time. I used nectarines instead of mangoes and it worked well. I also added a little coconut aminos sauce to perk up the flavor. It's quite light for a main course but great for summer.
Mulan
I prepared this dish with a lemon ginger fish. I left out the jalapeno because I don't eat spice, but I agree to add in extra of everything else. The fresh flavors of this dish complemented the white fish very well, I highly recommend the pairing!
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