{"id":35614,"date":"2015-05-18T21:11:14","date_gmt":"2015-05-19T01:11:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35614"},"modified":"2015-05-22T19:04:02","modified_gmt":"2015-05-22T23:04:02","slug":"mango-cranberry-cauliflower-quinoa-salad%e3%83%9e%e3%83%b3%e3%82%b4%e3%83%bc%e3%82%ab%e3%83%aa%e3%83%95%e3%83%a9%e3%83%af%e3%83%bc%e3%82%ad%e3%83%8c%e3%82%a2%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35614&lang=en","title":{"rendered":"Mango Cranberry Cauliflower Quinoa Salad
\u30de\u30f3\u30b4\u30fc\u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u30ad\u30cc\u30a2\u30b5\u30e9\u30c0"},"content":{"rendered":"

\"708\"<\/a><\/p>\n

Mango Cranberry Cauliflower Quinoa Salad<\/strong><\/p>\n

I like to have a bag (or bags) of quinoa in our pantry.<\/p>\n

<\/p>\n

It’s so easy and quick to cook and it goes well with almost anything.<\/p>\n

I cooked a cup of quinoa yesterday so that I can enjoy it throughout this week.<\/p>\n

But first I made this salad for lunch.<\/p>\n

The fresh cauliflower was absolutely delicious!<\/p>\n

The crunchy texture of the cauliflower goes so well with the quinoa.<\/p>\n

The natural sweetness from the mango and dry cranberries are wonderful, too.<\/p>\n

\"711\"<\/a><\/p>\n

Mango Cranberry Cauliflower Quinoa Salad<\/strong><\/p>\n

1 cup cooked quinoa
\n2\/3 cup chopped cauliflower
\n1\/2 mango, chopped
\n1\/3 cup dry cranberries
\n1\/3 cup chopped cilantro
\n1 tablespoon olive oil
\n1\/2 tablespoon white vinegar
\nsalt and pepper1. Combine all the ingredients.<\/p>\n<\/div>\n

\"716\"<\/a><\/p>\n

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\"717\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mango Cranberry Cauliflower Quinoa Salad I like to have a bag (or bags) of quinoa in our pantry.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-35614","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35614"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35614\/revisions"}],"predecessor-version":[{"id":35667,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35614\/revisions\/35667"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}