Green beans with mango and cherry tomatoes in chili-mint sauce with quinoa, lime onions and cashews

Ingredients for 2 servings:

• 380 g beans, green, from the can
• 1 mango(s), ripe
• 200 g cherry tomatoes
• 50 g cashew nuts, raw and unsalted
• 2 garlic cloves
• 350 ml vegetable stock
• 1 tbsp, heaped tomato paste
• 1 tsp Sriracha sauce
• 1 tbsp powdered sugar
• 1 tsp smoked paprika powder
• 1 tsp mint, dried
• 2 tbsp olive oil
• e.g. salt and pepper
• 1 small onion(s), red
• 1 small lime(s)
• 1 pinch of salt
• 150g quinoa
• 300 ml vegetable stock
• ½ tsp cinnamon powder
• Lime zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Peel the mango and dice. Halve the cherry tomatoes. Peel and finely chop the garlic. Drain the beans and rinse them with clean water. Peel the onion, halve it, and then finely slice it (3 mm). Wash and zest the lime. Wash the quinoa in hot water and drain. Place the sliced ​​onions in a bowl, halve the lime, and squeeze the juice over the onions. Add a little salt, stir, and set aside. For the quinoa, bring the vegetable stock to a boil. Add the cinnamon powder, sprinkle in the quinoa, and cover and let it simmer for about 15 minutes. Then turn off the heat, add the lime zest, fluff everything up once, and cover and let it steep for a while. Meanwhile, heat the olive oil in a pan. Add the mango cubes and the halved cherry tomatoes, sprinkle with the powdered sugar, and fry everything for about 5 minutes until lightly caramelized. Stir or toss occasionally. Then add the garlic and beans and continue to cook for about 2 minutes. Stir in the tomato paste and cook briefly. Deglaze everything with the vegetable stock, add the chili sauce, and simmer uncovered for about 5-7 minutes, until the liquid has reduced somewhat. Towards the end, add the dried mint and smoked paprika. Finally, season with pepper and salt, if desired. Meanwhile, in a small non-stick pan, dry-roast the cashews over medium to high heat for about 5 minutes. To serve, place the quinoa in the center of the plate, arrange the vegetables and fruit around it, and scatter the marinated onions over the top. Finally, add the cashews to the dish and drizzle with the remaining marinade. Notes: This dish can also be prepared and served as a bowl. I would roast and caramelize the mango separately so that it can be served as a standalone dish later in the bowl.