Quinoa With Thai Flavors

Recipe from Susie Fishbein

Adapted by Julia Moskin

Published February 4, 2015

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(312)
Comments
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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

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Ingredients

Yield:6 servings; can be doubled

  • 1 ½ cups dry quinoa

  • 1 jalapeño pepper, seeded and minced

  • ⅓ cup minced red onion

  • ½ ripe but firm mango, peeled and diced small

  • 3 tablespoons extra virgin olive oil

  • ¾ teaspoon fine sea salt

  • 1 tablespoon 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; can be doubled)

32 grams carbs; 234 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 200 milligrams sodium; 6 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

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Ratings

4 out of 5
312 user ratings
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Comments

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.

Ben P.

I added two tsp of fish sauce for a little more Thai flavor.

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.

Jojo

Definitely needs fresh basil. Don’t skip it.

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.

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Credits

Adapted from “Passover by Design,” by Susie Fishbein (ArtScroll/Mesorah, 2008)

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