Mango Chili Stir-Fry with Quinoa

1.Rinse the quinoa thoroughly under cold water using a fine mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2.While the quinoa cooks, heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the sliced red onion and minced garlic to the skillet. Stir-fry for 2-3 minutes until the onion softens and becomes translucent, stirring frequently to avoid burning.

4.Add the julienned red and green bell peppers and sliced fresh chili to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5.Sprinkle the curry powder, ground turmeric, and ground cumin over the vegetables. Stir well to coat evenly and cook for 1 minute to release the spices' aroma.

6.Add the sliced mango strips to the skillet and gently toss to combine with the vegetables and spices. Cook for an additional 2 minutes, allowing the mango to warm through but remain slightly firm to retain its fresh tang.

7.Pour the soy sauce and fresh lime juice over the stir-fry. Stir well to combine all flavors. Taste and add salt as needed, keeping in mind the saltiness of the soy sauce.

8.To serve, divide the cooked quinoa among four plates or bowls. Spoon the mango chili stir-fry evenly over the quinoa.

9.Garnish each serving with fresh cilantro leaves and, if desired, sprinkle roasted cashews on top for added texture and flavor.

10.Serve immediately for the best texture and freshness.