Sriracha Mango Quinoa Bowl
Jump to RecipeWelcome to the vibrant world of flavors with our Sriracha Mango Quinoa Bowl! This delightful recipe combines the nutty goodness of quinoa with the tropical sweetness of fresh mango, all brought together by the spicy kick of sriracha sauce. Perfect for a quick lunch or a light dinner, this bowl is not only packed with protein and fiber from the quinoa and black beans but also bursts with color and refreshing taste. Whether you're meal prepping for the week or looking to impress guests at your next gathering, this dish is a versatile and nutritious option that caters to various dietary preferences. With simple ingredients and easy-to-follow steps, you can whip up this delicious Sriracha Mango Quinoa Bowl in no time. Ready to spice up your dinner table? Let's dive into the recipe!
Ingredients
quinoa
Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter flavor. If you're looking for a substitute, you can use couscous or bulgur wheat, keeping in mind that they have different cooking times and textures.
water
Use filtered water for a cleaner taste when cooking the quinoa. If you want to enhance the flavor, consider using vegetable broth instead of water.
mango
Choose a ripe mango that yields slightly to pressure for the best sweetness. If fresh mango is unavailable, you can use frozen mango chunks, but thaw them before dicing.
sriracha sauce
Adjust the amount of sriracha based on your spice tolerance. For a milder flavor, mix sriracha with a bit of honey or agave syrup. If you don't have sriracha, you can substitute with a chili garlic sauce or any hot sauce you prefer.
black beans
Canned black beans are convenient; just rinse them to reduce sodium. For a different flavor, you can use pinto beans or chickpeas as an alternative.
corn
Fresh, frozen, or canned corn can be used. If using canned corn, drain and rinse it first. For added sweetness and crunch, consider grilling or roasting the corn before adding it to the bowl.
lime juice
Freshly squeezed lime juice enhances the flavor significantly compared to bottled juice. If you don’t have lime, lemon juice is a good substitute.
cilantro
Chop the cilantro finely to release its oils for maximum flavor. If you are not a fan of cilantro, try using fresh parsley or green onions as a substitute.
salt
Use sea salt or kosher salt for better texture. Adjust the salt to taste, especially if you are using canned beans or broth which may already contain salt.
Cooking Steps
Step 1: Rinse the quinoa
Begin by rinsing 1 cup of quinoa under cold running water in a fine-mesh strainer. This step is crucial as it helps to remove the natural coating called saponin, which can give the quinoa a bitter taste. Make sure to rinse for at least 30 seconds to ensure all bitterness is washed away.Step 2: Cook the quinoa
In a medium-sized pot, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes. After 15 minutes, check that all the water is absorbed. If it is, remove it from heat and let it sit covered for an additional 5 minutes, allowing it to steam and become fluffy.Step 3: Prepare the mango
While the quinoa is cooking, take your medium-sized mango, peel it, and carefully dice it into small pieces. To peel, you can use a vegetable peeler or a knife. For dicing, first cut the mango lengthwise around the pit, then slice the flesh crosswise and scoop it out with a spoon.Step 4: Mix the ingredients
In a large mixing bowl, combine the cooked quinoa, 1 cup of black beans (drained and rinsed), 1 cup of corn (fresh or canned), the diced mango, 2 tablespoons of lime juice, 2 tablespoons of sriracha sauce, 1 teaspoon of salt, and 1/4 cup of chopped cilantro. Gently toss all the ingredients together until well mixed, being careful not to mash the quinoa or mango.Step 5: Serve the bowl
You can serve the Sriracha Mango Quinoa Bowl either warm or chilled. For an extra kick, drizzle additional sriracha sauce on top before serving. Garnish with more cilantro if desired. This bowl is not only visually appealing but also packed with nutrients!
Frequently Asked Questions
How do I rinse quinoa properly?
To rinse quinoa, place it in a fine-mesh strainer and run it under cold water for about 30 seconds. Use your hands to agitate the quinoa gently, ensuring all grains are washed. This removes the natural coating called saponin, which can taste bitter.
What is the perfect ratio of quinoa to water?
The standard ratio for cooking quinoa is 1 cup of quinoa to 2 cups of water. This ratio ensures that the quinoa cooks evenly and absorbs enough water to become fluffy.
How do I tell when quinoa is done cooking?
Quinoa is done when it has absorbed all the water and the grains have become translucent with the germ ring visible. This usually takes about 15 minutes of simmering.
Can I use canned black beans, and how should I prepare them?
Yes, canned black beans are convenient! Just drain them and rinse under cold water to remove excess sodium and any canning liquid before adding them to your bowl.
What’s the best way to peel and dice a mango?
To peel a mango, use a sharp knife to slice off the skin. Then, cut the mango around the pit by slicing down on either side. Dice the flesh into cubes while it's still attached to the skin, then scoop it out with a spoon.
How can I adjust the spiciness of the dish?
You can adjust the spiciness by varying the amount of sriracha sauce you add. Start with 1 tablespoon and taste before adding more. You can also add toppings like avocado for creaminess, which balances out the heat.
What if I don’t have fresh cilantro?
If you don’t have fresh cilantro, you can substitute it with parsley for a milder flavor or omit it altogether. You could also use a small amount of dried cilantro, but use much less as it’s more concentrated.
Is it okay to serve the quinoa bowl cold?
Yes! This quinoa bowl can be served warm or chilled. If you prepare it in advance, let it cool to room temperature and refrigerate before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or enjoy it cold as a salad.
What kitchen tools do I need to make this recipe?
You will need a pot for cooking the quinoa, a fine-mesh strainer for rinsing, a cutting board, and a knife for preparing the ingredients. A mixing bowl will also be helpful for combining everything.
Additional Information
Dietary Considerations
This dish is naturally gluten-free and can be made vegan by ensuring the sriracha sauce contains no animal products. For those seeking lower-carb options, substitute quinoa with cauliflower rice. Ensure the black beans are canned with no added sugar or preservatives for a healthier choice. This bowl caters to varied dietary preferences and can easily be modified to fit specific needs.
Pairings
Pair the Sriracha Mango Quinoa Bowl with grilled chicken or shrimp for added protein, enhancing the dish's sweetness and heat. For a vegetarian option, consider adding roasted sweet potatoes or avocado slices. Complement with a cold beverage such as a refreshing iced tea, coconut water, or a light lager to balance the spice. A crisp Sauvignon Blanc works well too, providing a contrast to the bowl's flavors.
Serving Suggestions
Serve the quinoa bowl in a large, colorful bowl for a vibrant presentation. Garnish with additional cilantro and lime wedges on the side for an extra pop of freshness. For a more substantial meal, serve alongside tortilla chips or a light salad. If serving at a gathering, consider a buffet-style setup where guests can customize their bowls with toppings like diced jalapeños, shredded cheese, or extra mango salsa.
Sriracha Mango Quinoa Bowl
Cuisine:
Course:
Description
A vibrant and spicy quinoa bowl featuring sweet mango and zesty sriracha, perfect for a quick and nutritious meal.
Ingredients
- quinoa: 1 cup
- water: 2 cups
- mango: 1 medium
- sriracha sauce: 2 tablespoons
- black beans: 1 cup
- corn: 1 cup
- lime juice: 2 tablespoons
- cilantro: 1 quarter cup
- salt: 1 teaspoon
Date Created:
2/1/2025