Quinoa & 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)
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 8
gf
veg
qeveg
gf
nrm
rsf
glutenfree5
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1 t+1 t white vinegar
- 1 cup quinoa
- 2 c broth chicken or veg
- 2 each mango peeled and cubed
- 1/2 c green onion sliced
- 1/2 c dried cranberries or cherries
- 1/4 c fresh parsley chopped
- Carbohydrate 34.0013226276967 g
- Cholesterol 0 mg
- Fat 3.89572267899249 g
- Fiber 3.73689793894182 g
- Protein 4.70870035406146 g
- Saturated Fat 0.517393267986013 g
- Serving Size 1 1 Serving (162g)
- Sodium 215.659891418941 mg
- Sugar 30.2644246887549 g
- Trans Fat 0.314193681899285 g
- Calories 183 calories
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.
