Raw mango could take on different meanings. We have always called the green sour mango as raw mango, while in these parts raw mango is the ripe mango fruit eaten raw. Anyway, what I mean by raw mango is the green and sour un-ripened mango. So the raw mango is very widely used ingredient in Indian cuisine and they are great addition to make any bland dish to a lip puckering one. One of our favorite dish with it is the raw mango rice, but what we have for today is a take on it using quinoa. Here is a great blend of Indian and South western tastes which can be put together in under 30 minutes. It is a perfect warm meal for a winter day.
- Quinoa - 1 cup (soaked overnight or up to 24 hours)
- Green Mango - 1 large
- Garlic - 4-5 cloves
- Green chilly - 2-3
- Chopped cilantro - 1/2 cup
- EV olive oil - 1 Tbs
- Sea salt - as per taste
- Chopped almonds - 2 Tbs
- Drain and rinse quinoa well. Cook with 1 cup of water. Keep aside.
- Remove skin from mango and chop very fine. I use my vitamix at a low speed to chop really fine.
- Slice garlic, green chilly and chop cilantro
- Heat olive oil on medium heat and add garlic and green chilly. Saute till garlic is roasted well.
- Add chopped mango, cilantro, cooked quinoa and salt. Adjust seasoning and switch off.
- Garnish with chopped almonds and extra drizzle of EV olive oil.
- Serve warm as a light lunch or as a side dish.