Ingredients1 h servings 422
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let quinoa rest, covered, for 5 minutes. Uncover the saucepan and cool to room temperature.
- Stir quinoa, carrots, currants, mint, parsley, and green onions together in a bowl.
- Combine olive oil, lime juice, agave nectar, cumin, and salt in a jar; seal the jar with a lid and shake vigorously until dressing is well-blended. Pour dressing over quinoa mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Per Serving: 422 calories; 29.1 37.9 5.6 0 352 Full nutrition
ReviewsRead all reviews 8
Always looking for gluten-free recipes that don't require lots of processed foods. Love this recipe. Even my processed-food-oriented family loves this. The lime juice makes it bright, wh...
I just made this recipe for a road trip. I wanted something that would be easy to keep, healthy and not a mess in the car. (I was not driving and eating.) I was shocked when this recipe turne...
I'm completely addicted to this dish and am embarrassed to admit I make double the amount because I eat it myself throughout the entire week (I can easily wolf down 2 bowls in each sitting). In...
I didn’t have high hopes, but needed to burn through some quinoa so gave it a shot. Turned out waaaay more delicious than I ever would have expected and even our unadventurous-eating seven year-...
Made this for an end of summer potluck...no leftovers...very healthy and well reviewed by all.
Yummy! Tried the exact recipe & blended the parsley etc in a magic bullet. Next time will not pulverize the fresh herbs.....FYI once cooked the quinoa ends up being 2 c.
I made it exactly as the recipe said although I tripled the batch. I LOVE it and plan to have it on hand in my fridge every day. I love to tangy currants, lime and parsley blend. I made it f...