Mango Chipotle Quinoa Bowls Recipes

SHRIMP BROCHETTES MANGO CHIPOTLE VINAIGRETTE

Shrimp Brochettes Mango Chipotle Vinaigrette image

Provided by Food Network

Number Of Ingredients 18

Ingredients

8 (U-12, under 12 per pound) shrimp, peeled and deveined
1 cup papaya, peeled, seeded and cut into 1-inch squares
1 red pepper, roasted, peeled and cut into 1-inch squares
1 poblano pepper, roasted, peeled and cut into 1-inch squares
1 red onion, peeled and cut into 1-inch squares
1/4 cup corn oil
2 limes, juiced
Kosher salt and cracked black pepper, to taste
4 wooden skewers or long rosemary sticks
1 mango peeled and core removed
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped cilantro
1 tablespoon chipotle chiles in adobo
1/4 cup corn oil
1 cup seasoned rice vinegar
1 lemon, juiced
Kosher salt and cracked black pepper, to taste

Steps:

Skewer shrimp by alternating; shrimp, papaya, red pepper, shrimp, poblano, red onion. Combine corn oil and lime juice and set aside.
In blender puree mango, shallots, garlic, cilantro, chipotles, lemon juice and vinegar. Slowly add in corn oil while blending. Season with Kosher salt and pepper.
PRESENTATION: Dredge the brochettes into the corn oil-lime mixture and season with salt and pepper. Grill over medium high heat until cooked evenly on both sides. Remove from heat and allow to rest for 2 to 3 minutes. Ladle the vinaigrette across the center of the plate and place the brochette atop the vinaigrette. Garnish with cilantro sprigs and drops of red chili oil and jalapeno hot sauce.

MANGO CHIPOTLE GUACAMOLE

Mango Chipotle Guacamole image

A smoky twist on traditional guacamole. Excellent with chips, or paired with carne asada or carnitas.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

2 medium (blank)s ripe avocados from Mexico, peeled and pitted
1 mango, peeled, pitted and diced
1 small clove garlic, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons lime juice
¼ teaspoon ground dried chipotle pepper
1 pinch Salt to taste

Steps:

Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 17.9 g, Fat 14.9 g, Fiber 7.7 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 47.3 mg, Sugar 8.4 g

HONEY CHIPOTLE CHICKEN BOWLS WITH LIME QUINOA

Honey Chipotle Chicken Bowls With Lime Quinoa image

Fabulous! From: http://www.howsweeteats.com/2014/01/honey-chipotle-chicken-bowls/. Note: Toast your quinoa for best results. See how to here: http://www.food.com/recipe/quinoa-toasted-16399

Provided by gailanng

Categories Chicken Breast

Time 2h15m

Yield 2-4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb boneless skinless chicken breast
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey
1/2 cup uncooked quinoa, rinsed thoroughly
1 cup vegetable stock or 1 cup water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Refrigerate and marinate for at least 2 hours or overnight.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey.
To make the lime quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

Nutrition Facts : Calories 1087.5, Fat 65.2, SaturatedFat 14.4, Cholesterol 145.3, Sodium 1020.6, Carbohydrate 74.7, Fiber 14, Sugar 27.5, Protein 58.9

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