Recipe: Quinoa With Tomatoes, Mangoes and Toasted Almonds
A perfect summer dish that goes perfectly with leftovers. And there’s plenty of substitutes to keep this dish delicious!
This dish is delicious with a mixed green salad or grilled veggies. Or you can pair this dish with leftover poultry or fish, along with a salad or grilled vegetable.
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This recipe is also flexible, depending on the season. You can substitute 1.5 cups of diced fresh tomatoes for canned tomatoes. Or swap fresh grapes, sliced peaches or apricots for the fresh mango.
1 cup quinoa
3 tablespoons slivered almonds
1 small onion, minced
2 teaspoons ground cumin
¼ teaspoon ground tumeric
¼ teaspoon cinnamon
3 tablespoons fresh lemon juice
1 cup fat-free, reduced sodium chicken broth
One 14.5 ounce can no-salt-added diced tomatoes, well drained
1 mango, diced
Total fat: 5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 110 mg
Protein: 6 g
Carbohydrate: 32 g
Total Fiber: 4 g
Potassium: 320 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)