Ready in 40 minutes
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
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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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Aimeelady 1 month ago
Ginger3139 5 months agoAwesome! My family loves this recipe. I am making it again. Perfect just the way it is.
toddellenson 1 year ago
elenafeldbaum 1 year agoThanks for sharing this recipe! Such a wonderful combination! I used cilantro in place of parsley and absolutely loved it.
MStu 1 year agoExcellent recipe. Loved it cold, would be great for picnics!
Robilin 2 years agoI 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 2 years agoI posted the recipe. It is from a cookbook I use often, 'Incredibly easy Gluten free recipes'