About this recipe:Red quinoa is cooked with edamame, mango, red pepper and chillies before almonds, cranberries, fresh coconut and coriander are stirred in. A great dish to serve with spicy grilled meats.
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200g red quinoa, rinsed and drained
1 pinch salt
150g frozen shelled edamame, thawed
1 unripe mango, grated
1 red pepper, diced
1/2 Scotch bonnet chilli, finely chopped or to taste
6 spring onions, chopped
4 tablespoons flaked almonds
4 tablespoons dried cranberries
4 tablespoons fresh shaved coconut
3 tablespoons chopped fresh coriander
125ml lime juice
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
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Method Prep:30min › Cook:20min › Ready in:50min
Place the quinoa into a saucepan over medium-high heat and toast the quinoa in the dry pan, shaking the pan frequently, until the quinoa is dry and giving off a roasted fragrance, 2 to 5 minutes. Stir in water and a pinch of salt, bring to the boil, cover, reduce heat and simmer the quinoa for about 10 minutes.
Stir in the edamame, mango, pepper and chilli, cover and simmer the mixture until the water has been absorbed and the quinoa is fluffy, about 5 more minutes. Stir in the spring onions, almonds, cranberries, coconut, coriander, lime juice, balsamic vinegar and salt and pepper. Bring the mixture back to a simmer and serve hot.
If your local supermarket doesn't stock red quinoa, you can buy it online or substitute it in for white quinoa.
Edamame can be purchased in Chinese/Oriental speciality stores.