Second Time’s A Charm: Granissimo Andean Mix Salad

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While shopping at Winner’s Home Sense, during the period between Christmas and New Years, I discovered this Go Go Quinoa product:

I figured I’d give it a try considering how I LOVE their Granissimo mix which I use regularly to make Go Go Quinoa Salad. Like with the Granissimo mix, I decided to go with the recipe on the back of the package.

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I unfortunately didn’t have carrots in my fridge at the time or celery, although I did have some celery salt so I decided to go ahead with what I had.

Andean Mix & Pumpkin Seeds Recipe1

Although it looked like it was going to taste great, the result was just ‘meh’. I thought that “salt and pepper to taste” was a bit of an understatement, but to their credit my attempt at the recipe was lacking the carrot and the celery. Perhaps these two components would round out the recipe by adding a sweet and savoury note.

I had kinda given up on the mix and it laid dormant in my pantry until I discovered their Granissimo Andean Mix Salad recipe while searching for recipes on their website to use with their Anelli Vegetable Pasta (which I later used to make Gluten-Free Spaghettios).

Granissimo Andean Mix Salad

by Go Go Quinoa

Ingredients:

1 cup of Granissimo Andean Mix with pumpkin seeds

1 cup of corn

2 mangos diced

2 cups of chopped fresh cilantro or parsley

1 cup of dried cranberries

½ red onion thinly sliced

3 tablespoons of olive oil (or more to taste)

2 garlic cloves finely chopped

3 tablespoons of balsamic vinegar (or more to taste)

1 red pepper diced

Salt to taste

Preparation:

In a medium pot, cook 1 cup of Granissimo in 2 cups of water until almost all the liquid is absorbed. Set aside, add the olive oil and let cool until room temperature. Add all the rest of the ingredients and mix. Refrigerate until time to serve.

Andean Mix & Pumpkin Seeds Recipe2

I didn’t wait for the salad to cool in the refrigerator. I ate it while it was still warm and it was delicious. I placed the remainder in the fridge so that I could bring it to work the next day, and about an hour later friends showed up with my guy and they asked what smelled so delicious. I grabbed a bowl and took out a small serving from the fridge for him to try. He had a funny look on his face and said “This would probably taste a lot better if it were warm”. I had said that I had only made the recipe that night for the first time and had tried it warm, but I had assumed that it was fine to serve it chilled as the Go Go Quinoa Salad is great either warm or chilled.

I tried the chilled version of the salad the next day, and I have to agree with my friend that it is, in fact, best if served warm.

Have you tried this Andean & Pumpkin Mix? If so, What’s your favourite recipe?