Spicy Mango Coconut Quinoa Bowl

This vibrant Spicy Mango Coconut Quinoa Bowl combines the nutty flavor of quinoa with the sweetness of ripe mango, all enhanced by a touch of coconut milk and a hint of lime. Topped with crunchy cucumber and spiced chickpeas, this gluten-free dish is a delightful fusion of tropical flavors and textures, perfect for a refreshing lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe mango, diced
• 1/2 cup canned coconut milk
• 1 small cucumber, diced
• 1 can chickpeas, drained and rinsed
• 1 teaspoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and liquid is absorbed.
2. While the quinoa cooks, preheat the oven to 400°F (200°C).
3. Toss the rinsed chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, until crispy.
4. Once the quinoa is cooked, fluff it with a fork and stir in the coconut milk and lime juice. Season with salt to taste.
5. To serve, layer the quinoa in bowls, and top with diced mango, cucumber, and roasted chickpeas. Garnish with fresh cilantro.