For an increasingly plant-based lifestyle, it’s best to keep brown rice and whole grains on hand. Cook them in batches and store in the freezer or fridge for better keeping. I like them all -- from farro, kasha (toasted buckwheat), quinoa (one of my favorites), and millet to all kinds of brown rice, wild rice, steel-cut oats, and bulgur (partially cooked cracked wheat). This recipe shows how to spruce up the grain base: fruit, herbs, legumes and aromatics all in one meal, perfect for breakfast, lunch or dinner.
Serves serves 4 to 6 as a main course, 6 to 8 as a starter
Quinoa and Mango Salad
1 cup regular, red or black quinoa 2 cups water 3 mangoes 1 large red onion, halved stem to root and slivered 1 can black beans, rinsed and drained 2 cups micro greens 3 tablespoons chopped cilantro 1 to 2 avocados, halved, pitted and sliced 1 tablespoon olive oil Salt and pepper, to taste
3 to 4 teaspoons lemon juice 3 to 4 tablespoons olive oil 1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger) salt and pepper, to taste