For those Bubble Children out there who have been following my blog regularly, you have probably realized the incredible sweet tooth that has hit Bubble Child with the past, oh, several recipes.
I was feeling uber fresh, kind of tropical, and like something with a lot of texture today. What better to satisfy that than the curly protein-packed balls of quinoa combined with the succulent flavors of mango, mint, and cilantro.
It’s a good thing I listened to my intuition, because this simple and easy-to-make dish is SO GOOD for you and tastes even better.
Bubble Child benefits:
-Gluten-, nut-, dairy-, soy-, and egg-free
-High in fiber: helps digestion for upset Bubble Children stomachs
-Protein! Quinoa has the most protein out of any grain
-Omega fats (once again, the good kind): lowers bad cholesterol, and transports nutrients
-Vitamin C (good bye, sickness), E (hello, good skin), and A (your vision will thank you)
…because eating well is also about feeling well. Hence: the whole point of Bubble Child.
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1 whole mango, cubed
1 avocado, cubed*
2 tsp. extra virgin olive oil
3/4 tsp. sea salt, divided
Preparation time: 5 minutes
Cook time: 15 minutes
1. Prepare quinoa according to packaged directions. This usually means boiling 2 cups water for every one cup quinoa, adding quinoa, covering, and reducing heat to simmer for 15 minutes. (I buy pre-rinsed quinoa, so I don’t have to wash it.)
2. While quinoa is cooking, chop up herbs, mango, and avocado.
3. Once quinoa is fully cooked, remove from heat. Add cilantro, mint, mango, olive oil, and 1/2 tsp. sea salt. Mix until combined.
Then add avocado, and sprinkle remainder of sea salt on top. Gently mix in avocado until combined.
That’s it. So easy. So good. So healthy. So TASTY!
*For avocado allergies, use 1/2 cup drained black beans.
Best served fresh, but can last covered in the refrigerator for 1-2 days. (avocado and fresh herbs get mushy!)