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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|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 %|
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Calories per serving: 183
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