Caribbean Mango Quinoa
Portion Size 6 oz portion
1-1/2 cup Mango, Fresh, Peeled, Diced
2-1/2 cup Vegetable Broth
8 ounce Grain, Quinoa, Red, Dry
1 cup Onions, Vidalia, Fresh, Chopped
2 tbsp Garlic Cloves, Peeled, Fresh, Julienne Sliced
2 tbsp Oil, Olive
1/2 cup Wine, White
1/4 tsp Seasoning, Caribbean Jerk
1/2 ounce Nuts, Pine Nuts
1/3 ounce Mint, Fresh, Chopped
1-1/2 tbsp Cilantro, Fresh, Chopped
1 cup Mango, Fresh, Peeled, Diced
1 ounce Cheese, Goat
Combine 1 ½ cup diced mango and vegetable stock into a blender, puree to a smooth consistency and reserve for later use. Heat sauté pan and toast the pine nuts until toasty brown. Reserve and let cool. Separate and reserve 6 oz. of mango puree. In the same blender, add back the 6 oz. of puree. Blend the mint, cilantro and pine nuts with the reserved mango puree to make a dressing. Set aside a small amount of cilantro and mint for garnish.
Sauté onions and garlic in oil until translucent (2 minutes). Add dry red quinoa and cook for 2 minutes. Deglaze pan with white wine and let alcohol cook off (about 2 minutes). Lower to medium/low heat and let simmer. Add mango/vegetable stock mixture and jerk seasoning to the pan and let it cook for 15 minutes or until quinoa is tender.
Add goat cheese and mint cilantro dressing to the quinoa and gently mix together. Garnish with remaining mint and cilantro and serve immediately.
Presented By: Chef Mark McKinney
Date: April 24, 2014