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Confetti Quinoa

Confetti Quinoa

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degree-icon Easy
time-icon 5 Minutes
time-icon 15 Minutes
time-icon None
time-icon 4 Cups
time-icon ½ Cup
diet-icon Vegan
degree-icon Easy
time-icon 5 Minutes
oven-icon 15 Minutes
snow-icon None
plate-icon 4 Cups
dish-icon ½ Cup
diet-icon Vegan

Recipe Box

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  • ¼ cup MagicalButter
  • 2 tablespoons Magical Olive Oil
  • 2 ¾ cups Vegetable Broth (or chicken broth or water)
  • 1 ½ cups Tricolor Quinoa, uncooked
  • ½ cup Carrots, shredded
  • ½ cup Red Bell Pepper, diced
  • ½ cup Onion, finely chopped
  • ½ cup Green Onion, chopped
  • ¼ cup Mango Purée
  • 2 tablespoons Garlic, minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Basil, chopped
  • 1 teaspoon Fresh Mint, chopped
  • 1 teaspoon Pink Himalayan Salt
  • 1 teaspoon Freshly Ground Black Pepper

How To

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  • Melt the MagicalButter in a large saucepan on medium-high heat. Add the onions, bell pepper, carrots, and salt and pepper. Cook for 5 minutes, stirring occasionally.
  • Add the garlic and and cook for 1 minute.
  • Add the broth and mango purée and mix to incorporate. Bring it to a boil.
  • Once boiling, add in the quinoa and stir. Cover the pot and reduce the heat to low. Simmer for 12-15 minutes or until all the liquid has been absorbed by the quinoa.
  • In a large bowl, mix together the Magical olive oil, herbs, salt, and pepper. Add the quinoa and mix thoroughly.
  • Serve and enjoy!