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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 215.7mg||7 %|
|Potassium 296.6mg||8 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 30.3g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.