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From CSA Farmers Market
<p>This is a great side dish. It’s quick. Even quicker if you use leftover cooked quinoa. It’s a great make ahead dish. Also a good choice for a potluck or picnic because it’s good cold or at room temperature.</p>Source: my daughter-in-law got it from my daughter who cut it from a magazine and we all tweaked it here and there. (Entered by Teresa Cheely)
Serves: This makes about 5 cups.
1 3/4 cups water
1 cup uncooked quinoa
3/4 cup chopped mango
1/4 cup Slow Dog Peppermint or Common mint
1/4 cup dried parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 Tablespoons green onion
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon course ground black pepper
Step by Step Instructions
- Combine water and quinoa.Cover. Bring to boil then simmer 20 minutes or until water is absorbed. (usually less time) Remove from heat.
- Add the remaining ingredients. Cover and let stand at least 1 hour.
- I have substituted chopped tomatoes for the mango. I've also added some chopped figs with the mango. I've used pineapple mint, common and peppermint. It's all good.
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