Quinoa and Mango Salad
yummy warm or chilled. You can add some fresh squeezed lemon juice to this also. If no parsley I have made it with chives, and tarragon (fresh)"I just made this again, and I used a tofu salad dressing (that I had pre-made from my vita-mix cookbook) for most of the "dressing" It was again, so amazing!" - Robilin
Yield: 8 Servings Ready in 45 minutes
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Quinoa and Mango Salad Preparation
Place quinoa in mesh strainer and rinse well. cook in saucepan with broth. bring to boil, then cover and simmer until water is absorbed and there is a "ring" of quinoa around edge of pan (approx 10-13 min). Stir, let stand, covered, 15 min. Transfer to large bowl; cover and cool in refrigerator for an hour. If you intend to serve warm skip this step.
For dressing: combine oil, vinegar, mustard, salt and pepper to taste in small bowl; use whisk until blended. Pour over quinoa mixture, mix to blend flavors.
When ready to serve: add mango, green onions, cranberries and parsley to quinoa.
you can add a little mayo (wasabi is good) to this as well, and I may add some agave to the oil/vinegar combo.
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