Thai Basil Coconut Quinoa Bowl with Mango Salsa

This vibrant fusion dish combines the aromatic flavors of Thai basil with the creamy richness of coconut, all served over fluffy quinoa. Topped with a zesty mango salsa, this bowl celebrates the fresh and earthy elements of Thai cuisine while offering a nutritious and satisfying meal. Perfect for those seeking a gluten-free, vegan option full of flavors and textures.

Ingredients:

• 1 cup quinoa
• 2 cups coconut milk
• 1 cup Thai basil leaves, chopped
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and then combine it with coconut milk in a pot.
2. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. Remove from heat and stir in the chopped Thai basil, soy sauce, and lime juice. Fluff with a fork.
4. While the quinoa is cooking, prepare the mango salsa by mixing the diced mango, red onion, jalapeño, cilantro, and a pinch of salt and pepper in a bowl.
5. To serve, divide the quinoa among bowls and top with a generous spoonful of mango salsa.