Quinoa with mango, black beans and avocado
This recipe is for my mama. Sure, you guys are welcome to read it and I hope that you do, but she is my target audience today. Mom’s currently in the throes of keeping Passover, and likely lacking in dinner ideas at this point. Girlfriend loves her some bread, and giving up yeast and flour for eight consecutive days has always been a considerable sacrifice. I still remember the time she refused a particularly luscious wedding cake during Passover–if memory serves, tears and light whimpering were involved.
So Mom, like I was telling you last week, word on the street is that quinoa is passable for Passover! Good news, right? I think you should finally whip up a batch of these wonder seeds I’m always yammering to you about and saute the following to pile on top:
1 small mango, diced * 1 can of rinsed black beans * 1 small jalapeno (seeds and ribs removed) * 1 tbsp green onions * 1 red or orange bell pepper * 1 diced avocado
Happy Passover to my mom, and anyone else celebrating the holiday this week. PS: If you’re looking for a fun way to top your matzoh, mix some butter and honey together and spread it on top for breakfast. It’s the JAM.