RECIPE: Mango Salsa and Grilled Tilapia (with Easy Quinoa on the side)

Mangoes were on sale this week at the grocery store: 10 for $10. I didn't buy ten. Mangoes are delicious...but TEN? We bought two – one for breakfast and the other I used to make Mango Salsa.

When you're raised on good old-fashioned tomato-style salsa, mixing it up a bit with tropical fruit takes a little getting used to, but well worth it.

Monday night Kyle grilled tilapia. We topped it with this salsa and served Quinoa on the side. Delicious! On the fish, the Mango Salsa is refreshing and tangy. Dip a tortilla chip into the bowl and the flavor changes to sweet, salty and spicy.

I suggest making it this weekend. Make 10 batches if you'd like! (I guess it depends on how many of those $1 mangoes you throw in the grocery cart.)

RECIPE: Mango Salsa

Ingredients
1 large, ripe mango, peeled and diced
1/2 red bell pepper, diced
1/2 small red onion, diced
2 teaspoons fresh cilantro, chopped
1-2 small jalapeno peppers, seeded and chopped (depends on how spicy you want it)
juice of one lime
juice of 1/2 of a lemon
salt and pepper


Directions
Mix all the ingredients together and allow the salsa to chill in the fridge for an hour or so before serving. (You can also make it a day in advance.)

RECIPE: Grilled Tilapia

Ingredients - Marinade
1/3 cup extra virgin olive oiljuice of 1/2 a lemon
2 tablespoons fresh parsley
1 clove garlic, minced
1 tablespoon fresh basil
salt and pepper
 1 lb. of Tilapia fillets


Directions
Mix the marinade ingredients together. Pour the marinade over the tilapia fillets. Allow to marinade for a few hours in the fridge. Grill for 3-4 minutes per side or until the fish is no longer translucent. Top with the Mango Salsa

RECIPE: Easy Quinoa

Ingredients
1 tablespoon extra virgin olive oil
1 cup quinoa
2 cups chicken broth
2 cloves garlic, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped
salt and pepper

Directions
Heat the olive oil in a saucepan over medium heat. Add the quinoa and toast until slightly browned, about 5 minutes. Stir in the broth and bring to to a boil. Reduce heat, cover and simmer until the liquid is absorbed and the quinoa is tender. (About 20 minutes). Remove from heat and toss in the remaining ingredients.