Tropical Quinoa

Ingredients and Weight:

• Quinoa, 2 cups (360g)
• Pineapple, 1 cup (140g), chopped
• Mango, 1 cup (150g), chopped
• Red bell pepper, 1/2 cup (70g), chopped
• Green bell pepper, 1/2 cup (70g), chopped
• Onion, 1/4 cup (50g), chopped
• Cilantro, 1/4 cup (5g), chopped
• Lime juice, 2 tablespoons (30ml)
• Olive oil, 2 tablespoons (30ml)
• Salt and pepper, to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Rinse the quinoa thoroughly under cold water.
2. Heat the olive oil in a large saucepan over medium heat.
3. Add the onion and sauté until softened, about 5 minutes.
4. Add the bell peppers and sauté for another 5 minutes, until they begin to soften.
5. Stir in the quinoa and pineapple. Cook until the quinoa becomes translucent, about 2 minutes.
6. Add 4 cups (945ml) of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the liquid.
7. Remove from heat and fluff with a fork.
8. Stir in the mango, cilantro, lime juice, salt, and pepper.

Nutritional Information:

Per serving (1 cup):

• Calories: 240
• Carbohydrates: 44g
• Protein: 8g
• Fat: 6g
• Fiber: 4g

Dish Characteristics:

• Tropical and refreshing
• Colorful and vibrant
• Healthy and nutritious
• Perfect as a side dish or main course

User Comments:

• "This quinoa is so delicious and flavorful! I love the combination of fruits and vegetables."
• "It's the perfect side dish for a summer barbecue."
• "I've made this recipe several times, and it's always a hit."

Special Precautions and Tips:

• If you don't have fresh pineapple or mango, you can use canned or frozen instead.
• You can also add other fruits or vegetables to this recipe, such as strawberries, blueberries, or zucchini.
• To make this recipe gluten-free, use brown rice or millet instead of quinoa.