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–+ servings

Curried Quinoa and Peas With Cashews and Fresh Mango

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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
SERVINGS 1
Course Appitizer, Snacks & Sides, Dinner, Lunch, Main Course, Main Dish
Cuisine American, Indian
Servings 1
Calories 423 kcal

Ingredients
 

  • ½ tsp. coconut oil extra-virgin organic or olive oil
  • ¼ onion medium and finely chopped
  • 1 ginger very thin slice peeled and finely chopped
  • ½ clove garlic finely chopped
  • ¼ to ½ tsp. curry powder
  • 1 dash sea salt or sea salt
  • ⅔ cup quinoa
  • ¼ cup peas frozen
  • 2 Tbsp. cashews coarsely chopped
  • 2 Tbsp. cilantro chopped
  • ¼ mango ripe medium and chopped

Instructions
 

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

Notes

Container Equivalents
1 Purple
1½ Yellow
1 Blue
½ tsp.
2B Mindset Plate It!
Makes a great FFC side as part of breakfast or lunch.

Nutrition

Calories: 423kcalCarbohydrates: 54gProtein: 15gFat: 19gSaturated Fat: 5gSodium: 70mgPotassium: 777mgFiber: 9gSugar: 14gVitamin A: 2832IUVitamin C: 43mgCalcium: 52mgIron: 5mg
Keyword appetizer, cashews, curry, dinner, indian, lunch, mango, quinoa, salad
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