Ensalada De Batata, Mango Y Quinua<\/h2>\n
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- 2 tbsp Olive Oil<\/li>\n
- 1 Onion, diced<\/li>\n
- 1 Small Sweet Potato, peeled and diced<\/li>\n
- 1\/3 cup Water<\/li>\n
- 1\/2 cup Canned Black Beans, drained and rinsed<\/li>\n
- 1\/3 cup Corn<\/li>\n
- 1\/2 cup Brown Rice, cooked<\/li>\n
- 1 cup Quinoa, cooked<\/li>\n
- 1 tbsp Maple Syrup<\/li>\n
- 2 tsp Dijon Mustard<\/li>\n
- 2 Chipotle Peppers in Adobo Sauce, diced<\/li>\n
- 2 tsp Garlic Powder<\/li>\n
- 2 tsp Onion Powder<\/li>\n
- 1 Mango, peeled and diced<\/li>\n
- 1\/4 cup Scallions, diced<\/li>\n
- Salt to Taste<\/li>\n<\/ul>\n<\/div>\n\n
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- In a skillet, heat up olive oil and add onions and sweet potatoes. Cook this on medium high heat for 4 minutes, add water and cover the skillet with lid so potatoes can cook. About 4-6 minutes.<\/li>\n
- Next add the corn, black beans and all the spices and seasonings. Cook this for 1-2 minutes and add the cooked brown rice and quinoa.<\/li>\n
- Give everything a good mix, add the diced mangos and scallions. Mix everything together, taste for salt and serve immediately!<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Sweta Patel, Table of Spice<\/a>.<\/em><\/p>\n<\/div>\n