Curried Quinoa and Peas with Cashews and Fresh Mango

by Beachbody

 

Curried Quinoa and Peas with Cashews and Fresh Mango
by Beachbody

Total Time: 22 min.
Prep Time: 15 min.
Cooking Time: 7 min.
Preparation Difficulty: Easy
Yield: 1 serving

 

Ingredients:
½ tsp. coconut oil (or olive oil)
¼ medium onion, finely chopped
1 very thin slice fresh ginger, peeled, finely chopped
½ clove garlic, finely chopped
¼ to ½ tsp. curry powder
1 dash Himalayan salt (or sea salt)
2/3 cup cooked quinoa
¼ cup frozen peas
3 Tbsp. coarsely chopped raw cashews (1 oz.)
2 Tbsp. chopped fresh cilantro
¼ medium ripe mango, chopped

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 minutes, or until translucent.
3. Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
4. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
5. Remove from heat; let stand for 5 minutes.
6. Stir in cashews and cilantro; serve warm topped with mango.

Tip: 1 cup uncooked quinoa generally yields 3 cups cooked quinoa. As a convenience, you can cook some up in advance, store it in the refrigerator, and use it for up to 4 days.

Nutritional Information (per serving):

Calories: 398
Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 0 mg
Sodium: 339 mg
Carbohydrate: 51 g
Fiber: 7 g
Sugar: 12 g
Protein: 13 g

 

 

P90X/P90X2 Portions (per serving)

1 carb/legume & tuber
½ fruit
1 fat

 

Body Beast Portions (per serving)

2 starches
1 fruit
2 fat
½ legumes

Healthy Recipe - Curried Quinoa and Peas with Cashews and Fresh Mango
 
Prep time
Cook time
Total time
 
Curried Quinoa and Peas with Cashews and Fresh Mango Tempt your tastebuds with this delicately spiced quinoa dish. It gets sweetness from mangos and crunch from cashews.
Author:
Recipe type: Side
Serves: 1
Ingredients
  • ½ tsp. coconut oil (or olive oil)
  • ¼ medium onion, finely chopped
  • 1 very thin slice fresh ginger, peeled, finely chopped
  • ½ clove garlic, finely chopped
  • ¼ to ½ tsp. curry powder
  • 1 dash Himalayan salt (or sea salt)
  • ⅔ cup cooked quinoa
  • ¼ cup frozen peas
  • 3 Tbsp. coarsely chopped raw cashews (1 oz.)
  • 2 Tbsp. chopped fresh cilantro
  • ¼ medium ripe mango, chopped
Instructions
  1. Preparation:
  2. Heat oil in medium saucepan over medium-high heat.
  3. Add onion; cook, stirring frequently, for 3 minutes, or until translucent.
  4. Add ginger, garlic, curry powder and salt; cook, stirring frequently, for 2 minutes, or until fragrant.
  5. Add quinoa and peas; cook, stirring frequently, for 2 minutes, or until well mixed and heated through.
  6. Remove from heat; let stand for 5 minutes.
  7. Stir in cashews and cilantro; serve warm topped with mango.
  8. Tip:
  9. cup uncooked quinoa generally yields 3 cups cooked quinoa. As a convenience, you can cook some up in advance, store it in the refrigerator, and use it for up to 4 days.


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