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Let the flavors of the Mediterranean dance on your taste buds with this grain salad.
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|2 cp Water|
|1 cp Quinoa|
|1/3 cp Mango Chutney or apricot chutney|
|1/4 cp Lime Juice|
|2 tbsp Olive Oil|
|1/4 tsp Salt|
|1/2 cp California Natural Raisins|
|1/2 cp California Golden Raisins|
|1/2 cp Garbanzo Beans|
|1/2 cp Red Bell Pepper dried|
|1/3 cp Red Onion minced|
|2 tbsp Fresh Parsley chopped|
|2 tbsp Mint fresh, chopped|
|pnch Ground Black Pepper to taste|
Bring water to boil in medium saucepan.
Rinse quinoa and drain well.
Add to boiling water; reduce heat and simmer, covered, for 12 minutes.
Remove from heat and let stand for 10 minutes. Fluff with fork and let cool.
Meanwhile, whisk together chutney, lime juice, olive oil, and salt.
Stir into cooked quinoa along with remaining ingredients.
Cover and chill for at least 1 hour.