Prep Time: 15 min
Cook Time: 1 hour in a rice cooker or 15 minutes in a pot
1 Cup - Quinoa
2 Cups - Broth
1 Cup - Carrots
2 - Cloves Garlic, crushed
1 - Mango, peeled, cubed
1 Cup - Currants
1/3 Cup - Mint, chopped
½ Cup - Cashews, crushed
1/3 Cup - Green onions
1 - Lemon, juiced
1 Tablespoon - Seasoned rice wine vinegar
Rice Cooker Directions: Place quinoa and broth into a rice cooker with carrots and garlic. Cook for 60 minutes.
Stove Top Direction: Bring broth to a boil, add quinoa, carrots and garlic. Reduce to a simmer and cook for 15 minutes or until the liquid evaporates.
Peel mango and cut into cubes. Place in a bowl with currants, mint, cashews, green onions, sesame oil, lemon juice and rice wine vinegar.
When the quinoa is cooked, add the mango-herb mixture. Toss gentle and taste for salt.
Download the recipe PDF here.