Spicy Szechuan Quinoa Bowl with Mango Salsa

This vibrant lunch bowl combines the nutty texture of quinoa with the fiery flavors of Szechuan cuisine, topped with a refreshing mango salsa. The dish balances spice and sweetness, creating an exciting medley of flavors and textures that are sure to satisfy. It is also gluten-free, vegan, and packed with protein, making it a healthy and colorful option for your midday meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon Szechuan peppercorns
• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• 1 cup snap peas, trimmed
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed.
2. While the quinoa cooks, heat vegetable oil in a skillet over medium heat. Add Szechuan peppercorns and sauté for 1-2 minutes until fragrant.
3. Add the diced red bell pepper and snap peas to the skillet and stir-fry for about 5 minutes until slightly tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. Pour this mixture over the vegetables in the skillet and cook for an additional 2 minutes.
5. In another bowl, combine diced mango, red onion, jalapeño, lime juice, and cilantro to create the mango salsa. Season with salt to taste.
6. To serve, layer the cooked quinoa in bowls, top with the sautéed vegetables, and spoon the mango salsa over the top.