YOUR SOLIN GENERATED RECIPE
Creamy Coconut Black Beans and Quinoa with Fresh Mango Pineapple Salsa
Savor a vibrant bowl that combines rich black beans and fluffy quinoa bathed in a light creamy coconut sauce, elevated by protein-packed tofu and edamame. Topped with a refreshing, tropical salsa bursting with sweet mango, tangy pineapple, and zesty lime, every bite is a delightful balance of creamy, savory, and bright flavors.
INGREDIENTS
0.75 cup Black Beans (cooked)
0.75 cup Quinoa (cooked)
2 tbsp Full-Fat Coconut Milk
100g Firm Tofu
0.33 cup Shelled Edamame
0.25 cup Fresh Mango (diced)
0.25 cup Fresh Pineapple (diced)
2 tbsp Red Onion (finely chopped)
2 tbsp Cilantro (chopped)
1 tbsp Lime Juice
Salt and Pepper to taste
PREPARATION
Rinse and drain the cooked black beans and quinoa if not already prepared. Cut the tofu into cubes.
In a small pan, warm the coconut milk over low heat just until it is heated through. Gently stir in the cubed tofu to allow it to soak up the creamy flavor, then remove from heat.
In a separate bowl, combine the diced mango, diced pineapple, finely chopped red onion, and cilantro. Drizzle with lime juice and season lightly with salt and pepper. Mix until well combined to form the salsa.
In a large bowl, gently toss the black beans, quinoa, and edamame. Add the coconut-tofu mixture and stir until evenly distributed.
Plate the bean and grain base and top with a generous spoonful of the fresh mango pineapple salsa.
Season with additional salt and pepper if needed, and serve warm or at room temperature.