tropical veggie quinoa bowl with citrus basil dressing

Dinner

Tropical Veggie Quinoa Bowl with Citrus-Basil Dressing

A trip to the farmers market inspired this veggie quinoa bowl. The sweetness of the mango complements the tangy citrus dressing, while the creamy avocado adds a rich texture.

Ingredients

  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 2 medium mangoes, peeled and diced
  • 1 medium ripe avocado, peeled and cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped peeled cucumber
  • 1 cup chopped sweet red pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup minced fresh cilantro
  • citrus mint dressing:
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon each salt and pepper
  • 1/4 cup coconut flakes, toasted
  • 1/4 cup pepitas

Directions

  • In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork and cool completely.
  • Add quinoa to a large bowl with mangoes, avocado, tomato, cucumber, red pepper, onion and cilantro. Toss to combine.
  • In a small bowl, whisk together the dressing ingredients until well combined. Pour over quinoa mixture; coat evenly. Divide among bowls to serve; top with coconut and pepitas.

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