NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was Papa John's birthday on Friday and Father's Day on Sunday... so we celebrated at our son's place on Saturday. It was a rainy, stormy night so we made s'mores over the gas range... sandwiched between reading with Grandma and Grandpa.
RECIPE OF THE WEEK
I have been holding this recipe for awhile and felt the urge to make it today... was delicious with grilled chicken breast.
MANGO AVOCADO QUINOA with cilantro and lime
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 cup corn
- 1 large or 2 small mangos, peeled and diced
- 1 large or 2 small avocados, peeled, pitted and diced
- 1-2 tablespoons lime juice (juice of 1 average lime)
- 2 tablespoons chopped fresh cilantro
Heat olive oil in wok pan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5-10 minutes. Add quinoa and cook until slightly browned, 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until broth is absorbed and quinoa starts to spiral, about 20 minutes.
Stir corn, mango, avocado, lime juice and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad
- Wednesdays Unplugged - Simple One-Pot Quinoa with beans, corn and greens
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was Papa John's birthday on Friday and Father's Day on Sunday... so we celebrated at our son's place on Saturday. It was a rainy, stormy night so we made s'mores over the gas range... sandwiched between reading with Grandma and Grandpa.
RECIPE OF THE WEEK
I have been holding this recipe for awhile and felt the urge to make it today... was delicious with grilled chicken breast.
MANGO AVOCADO QUINOA with cilantro and lime
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 cup corn
- 1 large or 2 small mangos, peeled and diced
- 1 large or 2 small avocados, peeled, pitted and diced
- 1-2 tablespoons lime juice (juice of 1 average lime)
- 2 tablespoons chopped fresh cilantro
Heat olive oil in wok pan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5-10 minutes. Add quinoa and cook until slightly browned, 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until broth is absorbed and quinoa starts to spiral, about 20 minutes.
Stir corn, mango, avocado, lime juice and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad
- Wednesdays Unplugged - Simple One-Pot Quinoa with beans, corn and greens
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was Papa John's birthday on Friday and Father's Day on Sunday... so we celebrated at our son's place on Saturday. It was a rainy, stormy night so we made s'mores over the gas range... sandwiched between reading with Grandma and Grandpa.
RECIPE OF THE WEEK
I have been holding this recipe for awhile and felt the urge to make it today... was delicious with grilled chicken breast.
MANGO AVOCADO QUINOA with cilantro and lime
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 cup corn
- 1 large or 2 small mangos, peeled and diced
- 1 large or 2 small avocados, peeled, pitted and diced
- 1-2 tablespoons lime juice (juice of 1 average lime)
- 2 tablespoons chopped fresh cilantro
Heat olive oil in wok pan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5-10 minutes. Add quinoa and cook until slightly browned, 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until broth is absorbed and quinoa starts to spiral, about 20 minutes.
Stir corn, mango, avocado, lime juice and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad
- Wednesdays Unplugged - Simple One-Pot Quinoa with beans, corn and greens
Last week was Papa John's birthday on Friday and Father's Day on Sunday... so we celebrated at our son's place on Saturday. It was a rainy, stormy night so we made s'mores over the gas range... sandwiched between reading with Grandma and Grandpa.
RECIPE OF THE WEEK
I have been holding this recipe for awhile and felt the urge to make it today... was delicious with grilled chicken breast.
MANGO AVOCADO QUINOA with cilantro and lime
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 cup corn
- 1 large or 2 small mangos, peeled and diced
- 1 large or 2 small avocados, peeled, pitted and diced
- 1-2 tablespoons lime juice (juice of 1 average lime)
- 2 tablespoons chopped fresh cilantro
Heat olive oil in wok pan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5-10 minutes. Add quinoa and cook until slightly browned, 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until broth is absorbed and quinoa starts to spiral, about 20 minutes.
Stir corn, mango, avocado, lime juice and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad
- Wednesdays Unplugged - Simple One-Pot Quinoa with beans, corn and greens
Last week was Papa John's birthday on Friday and Father's Day on Sunday... so we celebrated at our son's place on Saturday. It was a rainy, stormy night so we made s'mores over the gas range... sandwiched between reading with Grandma and Grandpa.
RECIPE OF THE WEEK
I have been holding this recipe for awhile and felt the urge to make it today... was delicious with grilled chicken breast.
MANGO AVOCADO QUINOA with cilantro and lime
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 jalapeno pepper, diced
- 1/4 teaspoon salt
- 1 cup quinoa, rinsed and drained
- 2 cups chicken broth
- 1 cup corn
- 1 large or 2 small mangos, peeled and diced
- 1 large or 2 small avocados, peeled, pitted and diced
- 1-2 tablespoons lime juice (juice of 1 average lime)
- 2 tablespoons chopped fresh cilantro
Heat olive oil in wok pan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion, jalapeno pepper, and salt; cook and stir until onion is tender, 5-10 minutes. Add quinoa and cook until slightly browned, 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until broth is absorbed and quinoa starts to spiral, about 20 minutes.
Stir corn, mango, avocado, lime juice and cilantro into quinoa mixture. Serve immediately or chill and serve cold.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednesdays Unplugged - Zesty Black Bean, Corn, Quinoa Salad
- Wednesdays Unplugged - Simple One-Pot Quinoa with beans, corn and greens
