Today I want to share my 2 healthy quinoa recipes with you all! I created 2 delicious quinoa recipes, one with shrimp and mango and another one with pork sausage and grape.
They are totally different 2 quinoa salads so pick what you want! 😀
Summer is coming and we are trying to eat healthier. So when I went to grocery store, I garbed a box of red quinoa since I’ve never tried it. (I’ve only tried white one.) I remembered you guys were telling me red quinoa is actually tastier too, so I wanted to try it out. After I tried, I actually thinking red one has a bit more stronger cent, the taste was same to me.
But I’ve learned eating colorful food is very good for you, so it made me feeling even healthier! 🙂
Cooking quinoa is very easy, it’s easier than cooking rice!!
I cooked 1 cup of quinoa to make these 2 salads, which could feed 2 to 4 people each time. All the quinoa package has a directions to follow. Basically 1 cup quinoa with 2 cups water and bring it to boil and cook for 10 to 12 minutes on medium low heat with cover. I always let them rest about 10 minutes after done cooking so they can finish cooking process properly.
So first, Red Quinoa Salad with Prawn and Mango!
I came up with this recipe because I had leftover cooked prawn, my Filipino style mango salsa and my edamame guacamole. I just wanted to use all the leftovers and they turned out this beautiful new dish in my kitchen!
Note; if I chopped the prawn probably could be better- texture-wise & easy to eat. But I wanted to keep it as its own shape so the presentation would be better. So if you want to try this, chop the prawn or not is totally up to you!
My mango salsa has full of flavor already so I really didn’t need to a lot to this recipe and edamame guacamole helped to elevate the flavor as well! I just added a bit more black pepper, cilantro and lime juice. Add a pinch of salt for your taste.
Eat deliciously healthy and stay healthy!
Love you all!! <3
- 1¼ cup fully cooked red quinoa
- 10 cooked, peeled and chilled prawns, or large to medium size shrimp
- 2 cup Seonkyoung's Filipino style mango salsa
- 2 Tbs. chopped cilantro
- Fresh juice from ½ lime
- ⅛ tsp. black pepper
- Salt for taste
- ½ cup Seonkyoung's edamame guacamole, optional
- In a large mixing bowl, combine cooked red quinoa and next 5 ingredients (through black pepper) and taste. Add a pinch salt for your taste.
- Serve with a dollop of edamame guacamole or your favorite guacamole and lime wedges.
If you want to see the second version of my red quinoa salad, click here!