Szechuan Spiced Quinoa Bowl with Mango and Avocado

This vibrant Szechuan Spiced Quinoa Bowl is a delightful fusion of Chinese and tropical flavors, combining the nutty texture of quinoa with the sweetness of fresh mango and creamy avocado. Tossed in a spicy Szechuan sauce, this dish offers a perfect balance of heat and sweetness, making it an appealing and nutritious lunch option. It's also vegetarian and can be made vegan, catering to a variety of dietary preferences.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/2 cup bell pepper, diced (red or yellow)
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon Szechuan peppercorns, crushed
• 1 teaspoon chili paste or sauce (adjust for spice level)
• Salt and pepper to taste

Instructions:

1. In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa is cooking, in a small bowl, whisk together sesame oil, soy sauce, rice vinegar, crushed Szechuan peppercorns, chili paste, salt, and pepper to create the dressing.
3. In a large mixing bowl, combine fluffy quinoa, diced mango, avocado, bell pepper, green onions, and cilantro.
4. Pour the Szechuan dressing over the quinoa mixture and gently toss to combine, ensuring everything is well coated.
5. Serve warm or chilled, garnished with additional cilantro if desired.