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Quick Fix Vegan
by Robin Robertson
This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve brightens the flavors even more. If you prefer extra heat, add a minced hot jalapeno or serrano Chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa.
Serves 4


    • 1 cup quinoa, well rinsed
    • 1 ripe mango
    • 1 tablespoon neutral vegetable oil
    • 1 small red onion, minced
    • 1/2 red bell pepper, minced
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, minced
    • 1 teaspoon light brown sugar
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground coriander
    • 1/8 teaspoon cayenne
    • 1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
    • Salt and freshly ground black pepper
    • 2 tablespoons minced fresh cilantro
    • 1 to 2 tablespoons freshly squeezed lime juice
    • Lime wedges, for serving (optional)


Cook the quinoa in a saucepan of boiling salted water until tender, 15 to 20 minutes. Drain and set aside.

Slice through the mango lengthwise, next to one side of the flat pit, and detach; repeat for the other side. Spoon out the flesh and chop. Set aside.

While the quinoa is cooking, heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring, until fragrant, 1 minute. Add the beans and reserved quinoa, and season to taste with salt and pepper. Stir in the reserved mango, cilantro, and lime juice, and cook until heated through, 2 to 3 minutes.

Serve hot with the lime wedges, if using.


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