Mango Salsa

Mango Salsa

Nom nom

Tangy and fruity with eye-popping color! Fresh mango salsa is easy to make and perfect with fish or as the salsa in tacos. Quick, healthy and yummy!

This sweet and spicy mango salsa is delicious to serve with fish; a very popular topping for salmon, halibut, shrimp, tilapia or pangasius. Also great with Mexican food like nachos or tacos. You can even eat it with a spoon like a salad!

If you’re having a Mexican dinner party, serve nachos with two dips: fresh creamy guacamole and this light and fresh tropical mango salsa. Your friends will love it!

Mango Salsa Ingredients

Mango Salsa
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 Mango
  2. 1 Red Onion (or 1 shallot or 3 spring onions)
  3. 1 Tomato (or 10 cherry tomatoes)
  4. 1 Red Pepper
  5. 1 Lime
  6. Fresh Cilantro
Instructions
  1. Cut the mango, tomato into small cubes.
  2. Finely chop the red onion, red pepper and cilantro.
  3. Combine the mango, tomato, red pepper, red onion and cilantro leaves. Sprinkle over some lime juice and mix well.
  4. Optional: Season with salt and pepper, to taste.
  5. Enjoy!
Notes
  1. Optional: add some diced avocado for extra creaminess!
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Moroccan Couscous

MoroccanCouscous

Happy dance

Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Moroccan couscous with apricots is a great dish as we get closer to summertime. Light, healthy, flavorful.

The sweetness of the apricots, the saltiness of the cheese, the crunchy bite from the almonds, sharp tangy spring onions, fresh cilantro and fluffy couscous with a hint of orange and cinnamon.

Just go outdoors to your favorite place to sit and relax, take a bite of Moroccan couscous and let the flavors do a happy dance on your tongue. It’s all good!

Couscous Moroccan

 

Moroccan Couscous
Serves 3
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. Couscous (1cup / 200g)
  2. 1 Orange (zest)
  3. Pinch of Cinnamon
  4. Dried Apricots
  5. 3 Spring Onions
  6. Fresh Cilantro
  7. White Cheese (Feta 100g)
  8. Almonds
Instructions
  1. Grate the orange (only the colored part not the white skin underneath, as that part has a bitter taste to it.)
  2. Add the couscous, orange zest and a pinch of cinnamon in a bowl or pan. Add 2 cups of boiling water. Cover; let stand until water is absorbed, about 5-10 minutes. Fluff couscous with fork. Set aside.
  3. Finely chop the apricots, cilantro and spring onions. Crumble or cut the white cheese into cubes.
  4. Mix all the ingredients together. (couscous, apricots, spring onions, cilantro, white cheese & almonds).
  5. Enjoy!
Notes
  1. If you want a gluten-free version, try substituting the Couscous with Quinoa.
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Quinoa Indian Curry

QuinoaIndianCurry

What time is it?! It’s QUINOA time!!

Quinoa, a grain crop grown primarily for its edible seeds, has become increasingly popular. Recommended for its nutritional value and even been called, yes, a superfood. It is high in protein, calcium, fiber, magnesium and iron. And, since it is actually a seed and not a true cereal, it is gluten-free.

This quinoa recipe is packed with Indian flavors, containing ingredients such as garlic, garam masala, coconut milk and cilantro. A quick and easy Indian inspired dish that will make your belly happy!

Quinoa_IndianCurry

 

Quinoa Indian Curry
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 teaspoon Olive Oil
  2. 2 teaspoon Garam Masala
  3. 1 Garlic Clove
  4. Quinoa (1cup / 6oz / 170g)
  5. Coconut Milk (1½ cup / 12 fl oz/ 360 ml)
  6. 3 Spring Onions
  7. 1 Red Bell Pepper
  8. 1 Mango
  9. Cashew Nuts
  10. Fresh Cilantro
Instructions
  1. Finely chop the spring onion, red bell pepper, mango and cilantro.
  2. Carefully rinse the quinoa (Very important, because quinoa seeds have a very bitter coating that must be soaked off before preparing).
  3. In a pan, heat the olive oil, crushed garlic clove and garam masala. Add the quinoa and coconut milk and bring to a boil. Simmer for about 8-10 minutes.
  4. While the quinoa is cooking, in a frying pan heat oil and stir-fry the spring onion, red bell pepper and mango.
  5. Mix the veggies with the quinoa, and garnish with cilantro and cashew nuts.
  6. Enjoy!
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