The name says it all. This has been one of the best meals I’ve made yet! The curry powder gave the meal a kick, while the fresh mango and peas added the perfect amount of sweet. The original recipe doesn’t call for grilled chicken, but I added it anyway to make the meal more filling. Top it with chopped cashews and you have a delicious and nutritious dinner!
As an addition, I’ve written below seven benefits of quinoa and why you should try incorporating it into your meal plans–
- Quinoa is one of the most protein-rich foods we can eat.
- Quinoa contains almost twice as much fiber as most other grains.
- Quinoa contains Iron.
- Quinoa contains lysine – this is essential for tissue growth and repair.
- Quinoa is rich in magnesium – for those of you who suffer from migraines, the magnesium helps to relax blood vessels which alleviates migraines!
- Quinoa is high in Riboflavin (B2) – this improves energy metabolism within brain and muscle cells.
- Quinoa has a high content of manganese – this prevents damage of mitochondria during energy production and protects red blood cells and other cells.
The following recipe came from team beach body.
½ tsp. coconut oil (or olive oil)
¼ medium onion, finely chopped
1 very thin slice fresh ginger, peeled, finely chopped
½ clove garlic, finely chopped
¼ to ½ tsp. curry powder
1 dash Himalayan salt (or sea salt)
⅔ cup cooked quinoa
¼ cup frozen peas
3 Tbsp. coarsely chopped raw cashews (1 oz)
2 Tbsp. chopped fresh cilantro
¼ medium ripe mango, chopped
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 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.