xiaoxl/recipe_data huggingface dataset:
Shrimp Piccata
Category: world-cuisine
By Dark Phoenix

I used to eat a lemon piccata dish at my favorite Italian restaurant and one day I decided to try to whip up one on my own. It's a hit with the family! Enjoy. Garnish with lemon wedges.

Ingredients:
1 (16 ounce) package linguine pasta
¼ cup olive oil
¼ cup butter
1 pound uncooked medium shrimp, peeled and deveined
10  baby bella mushrooms, sliced
2 cloves garlic, chopped
1 (6 ounce) jar marinated artichoke hearts, chopped, with juice
½  lemon, juiced
3 tablespoons capers with juice
1 splash dry white wine  (Optional)
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and contents are bubbling, about 10 minutes. Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Yields: 4 servings

Calories: 769.2
Fat: 30.7 g
Saturated fat: 10 g
Carbohydrates: 89.4 g
Sugars: 4.7 g
Dietary fiber: 6.4 g
Protein: 36.6 g
Cholesterol: 203.1 mg
Sodium: 650.8 mg
Cuban-Style Pork Loin


Ingredients:
boneless pork loin, beer, honey, soy sauce, sherry wine, hoisin sauce, black beans, five-spice powder, garlic cloves, mandarin oranges, watercress

Directions:
Preheat the oven to 425 degrees F.
Place pork loin on a rack in a roasting pan.
Fill bottom of pan with about 1 inch of beer.
Season the pork loin with salt and pepper.
In a medium bowl, combine the orange juice, honey, soy sauce, sherry, hoisin sauce, mashed black beans, five spice powder, and garlic to form a thin paste.
Rub the paste into the pork loin; use all the mixture that you can, the rest can be used to baste every 20 minutes.
Roast the pork for 15 minutes, then reduce the oven temperature to 325 degrees F; cook for 45 to 60 minutes more, basting with the pan juices and/or leftover spice paste every 20 minutes.
The pork loin should register 165 degrees on a meat thermometer, and the juices run clear.
Remove from the oven and let rest for 15 minutes.
Transfer to a warmed serving platter and surround with orange segments and watercress sprigs.
Serve immediately.
Crock Pot Creamy Ranch Chicken Light


Ingredients:
boneless skinless chicken breasts, light sour cream, yellow onion, water, salt, pepper

Directions:
Put all ingredients into the crock pot (my chicken was partially thawed].
Cook on low for 6 hours stirring occasionally.
My Cheese Burgers


Ingredients:
onion, soy sauce, garlic powder, salt, pepper, cheese slices

Directions:
mix all ingredients together., cook burgers well done., place cheese on top., serve with your favorite toppings., enjoy.
Cut out Cookies


Ingredients:
margarine, butter, vanilla, sugar, eggs, flour, cream of tartar, baking soda, salt

Directions:
Cream margarine, sugar and vanilla.
Add eggs.
Sift dry ingredients together.
Add to creamed.
Chill 3 to 4 hours.
I always leave over night and it is a lot easier to roll.
On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies].
Use flour for rolling pin and cutters.
Cut to desired shapes.
Bake at 375° for 6-8 minutes depending on thickness of cookies.
Älplermagrone (Herdsman's Macaroni)


Ingredients:
potato, salt water, macaroni, heavy cream, black pepper, cheese, unsalted butter, onions, fine semolina, flour

Directions:
Heat the oven to 100 °C (212 °F].
Boil potatoes in a saucepan without lid for 5 minutes.
Add macaroni and cook them “al dente”.
until the liquid is almost absorbed. Strain and return to pot.
Pour cream and muscat (wine] over the potatoes and Macaroni, season to taste.
Alternating with cheese, place the macaroni in layers into a 2 litre dish.
Top with cheese.
Bake for  approximately 10 minutes in the center of the preheated oven until the cheese has melted.
Optional Onion Ring Topping:
Melt the butter. Mix onions and flour, shake off extra flour.
Fry in the butter at medium heat for about 5 minutes until crisp.
Place onions on paper towels and keep warm.
Apple Sauce Pancakes


Ingredients:
butter, eggs, flour, milk, baking powder, salt, sugar, applesauce

Directions:
Mix flour , b.p, sugar and salt in a bowl., Add butter, eggs, milk. mix well. Add apple sauce., Heat griddle, Pour 2 tablespoon and flatten ., Flip over after 2-3 min when bubbles form ., Serve warm with Syrup, blueberry jam, vanilla icecream., Enjoy!
Quick (Microwave) and Nutritious Steel Cut Oatmeal


Ingredients:
steel cut oats, water

Directions:
Mix oats with water in a 2-quart glass microwaveable dish.  (The size of the bowl is important because it needs to be large enough to allow the oats to bubble without spilling over.].
COVER and place the dish in the microwave oven on high for 5 minutes.
Stir. Cook UNCOVERED for another 5 minutes.
Breakfast Cookies I


Ingredients:
all-purpose flour, baking powder, baking soda, granulated sugar, butter, eggs, dried prune, rolled oats, roasted sunflower seeds

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease a large cookie sheet and set aside
In a medium size bowl combine flour, Baking Powder and Baking Soda blending together well and then set aside
Combine together granulated sugar and butter mixing until they form a paste
Add eggs one at a time beating with an electric mixer until smooth and creamy
Add the rolled oats, dried prunes and sunflower seeds to the wet mixture and combine well until thoroughly mixed together.
Stir in the flour, Baking Powder and Baking Soda and mix well to form a smooth dough
Drop by teaspoonful onto the greased cookie sheet 2 inches apart and bake in preheated oven for 10 minutes or until lightly browned on top
Remove from cookie sheet and set on a wire rack to cool completely before storing in containers.
Ocean Bleu Cocktail


Ingredients:
vodka, blue curacao, white cranberry juice, lime juice

Directions:
Combine all ingredients in a martini shaker with ice., Serve in a chilled martini glass over ice and garnish with an orange twist.
Mexican Wedding Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, egg, vanilla extract, pecans, confectioners' sugar

Directions:
Preheat oven to 350°F.
In a food processor with knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar until very finely ground.
In a small bowl, combine flour, baking soda, salt, and ground pecans.
In a large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed.  Reduce speed to low; gradually beat in flour and pecan mixture just until blended, occasionally scraping bowl.
Shape dough by rounded measuring teaspoons into 1-inch balls.  Place balls, 1 1/2 inches apart, on ungreased large cookie sheet.
Bake cookies 13 to 15 minutes or until bottoms are browned and cookies are light golden.  Let stand on cookie sheet 2 minutes to firm up slightly, then transfer to wire rack to cool.  Repeat with remaining dough.
Place confectioners' sugar in pie plate.  Roll cooled cookies in sugar to coat, twice if needed.
Note:  Make sure cookies are completely cooled before rolling in the confectioners' sugar; if they're still warm, the coating will get sticky.
Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Cranberry Pecan Salad
Category: salad
By STACY38

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese.  A real crowd pleaser!  Can substitute brie for feta, too.

Ingredients:
1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 456.1
Fat: 38.6 g
Saturated fat: 10.6 g
Carbohydrates: 21 g
Sugars: 16.4 g
Dietary fiber: 4 g
Protein: 10 g
Cholesterol: 44.6 mg
Sodium: 779.9 mg
Meatloaf for Tomato Haters
Category: main-dish
By lorensztajer

I needed a meatloaf recipe that contained no tomatoes or tomato sauce. I created this recipe using a hint of hot sauce to avoid blandness. Serve with mashed potatoes and veggies.

Ingredients:
1 cup diced onion
1 cup diced green bell pepper
¾ cup Italian-style bread crumbs
¼ cup hot pepper sauce
1  egg
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds ground beef
1 (.75 ounce) packet dry brown gravy mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef; mix. Press beef mixture into a loaf pan. Sprinkle brown gravy mix over meat. Bake in preheated oven until cooked through and browned, 1 hour. Remove from oven and let rest for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 395.6
Fat: 23.8 g
Saturated fat: 9.1 g
Carbohydrates: 16 g
Sugars: 2.8 g
Dietary fiber: 1.7 g
Protein: 27.8 g
Cholesterol: 121.9 mg
Sodium: 978.6 mg
Crown Herb Bread


Ingredients:
olive oil, garlic powder, salt, dried parsley flakes

Directions:
In a large skillet over medium heat warm olive oil garlic powder and onion flakes.  Saute for about 3 minutes until spices cook.  Turn off heat, add parsley flakes and mix.  [Don't be afraid to experiment with your favorite seasonings.].
Divide dough into about 14 pieces.  Coat each piece of dough with the herb mixture on all sides.
In an ungreased tube pan, place pieces of dough in single file, side by side in a circle around pan.  Do not stack dough on top of each other, squeeze them in if necessary.  Pour remaining oil evenly over the top of the dough.  Cover with a clean towel and let rise 2nd time according to dough recipe.
Prepare oven by placing aluminum foil as a liner over lower rack to catch any drips.  Preheat oven to 325 degrees F.  Place dough on middle rack.  Bake for 30-35 minutes or until golden.  Bread will puff up like a big mushroom.
Let cool in pan.  When removing from pan, wrap with foil to secure bottom of bread so it won't fall apart.
Apple Iced Tea


Ingredients:
boiling water, tea bags, liquid honey, lemon juice

Directions:
Place tea bags in a large pot and cover with boiling water., Let steep for 5 minutes.  Squeeze tea bags & remove., Add honey to tea & stir until completely dissolved., Add apple and lemon juice to tea mixture., Transfer to pitcher & chill until cold., Serve over ice.
Almond Thins


Ingredients:
light brown sugar, all-purpose flour, baking soda, kosher salt, unsalted butter, egg, pure vanilla extract

Directions:
Heat oven to 350°F
Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden.  Be careful not to burn them!].
In a food processor, pulse ½ cup of the almonds with ½ cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt.
With an electric mixer, beat the butter and the remaining ½ cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix]. Gently fold in the remaining ½ cup almonds.
Form the dough into two 12-by-1½-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days.
Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled], cut it into ¼-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool.
Keep the cookies at room temperature in an airtight container for up to 5 days.
Glazed Chocolate Mini Loaves


Ingredients:
brown sugar, butter, eggs, vanilla extract, all-purpose flour, applesauce, baking powder, baking soda, water, powdered sugar, vanilla extract, butter

Directions:
PREHEAT oven to 350°F Grease five (5 1/2 x 3-inch] mini loaf pans or aluminum foil pans.
FOR BREAD:
Combine brown sugar and 1/2 cup butter in large mixer bowl. Beat at medium speed until creamy, scraping bowl often. Add 1 cup melted morsels, eggs and 2 teaspoons vanilla extract; continue beating until well mixed. Reduce speed to low. Add flour, applesauce, baking powder and baking soda; beat until well mixed. Stir in 1/2 cup chocolate morsels by hand. Spoon batter into prepared pans.
Bake for 35 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. (Do not remove if using aluminum foil pans.].
FOR GLAZE:
COMBINE 1/2 cup morsels, 1 tablespoon butter and water in 2-quart saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar and 1/4 teaspoon vanilla extract. Drizzle over each loaf. Cool completely.
VARIATION:
GLAZED CHOCOLATE MINT MINI LOAVES: Omit 1 teaspoon vanilla extract in bread and 1/4 teaspoon vanilla extract in glaze. Add 1/2 teaspoon mint extract to bread and 1/4 teaspoon mint extract to glaze.
Beef Slow Oven Cooked in Beer


Ingredients:
beef stew meat, plain flour, butter, olive oil, tomato paste, bay leaves, mustard powder, brown sugar, lager beer, parsley

Directions:
Preheat oven to 150C (300F].
In large bag season the flour with salt and pepper.
Coat beef in flour mixture.
Heat half the butter and oil in large skillet over high heat.
Brown meat in batches, removing to plate when browned.
Add remaining butter and oil, reduce heat to med-low, cook onions for 10 minutes or until soft.
Add tomato paste, bay leaves, mustard, sugar, salt and pepper, stir to combine.
Gradually add beer, stirring constantly.
Gradually add the stock, stirring constantly.
Return beef to pan and bring to boil.
Transfer to ovenproof casserole dish, cover and bake in oven, stirring occasionally, for 2 1/2 hours or until meat is tender.
Scatter with parsley.
Serve on top of mashed potatoes.
The Roof Restaurant Creme Brulee


Ingredients:
heavy cream, sugar, vanilla, berries

Directions:
Preheat oven to 300 degrees F.  In a sturdy medium saucepan, heat cream until it just comes to a boil.  Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla until combined.  Gradually whisk warm cream into egg yolk mixture.
In a small saucepan, melt and burn ½ cup sugar until it is a light caramel color.  Gradually whisk sugar into the cream and egg mixture until well blended.
Place ten 2-ounce ramekins in a 9 x 13-inch baking pan.  Divide cream mixture evenly among the ramekins.  Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.
Bake for 30 – 40 minutes (until the centers appear set when gently shaken].  Remove ramekins from water, cool, and chill.
To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards.  Burn the sugar using a blow torch until caramel brown.
Garnish with fresh berries.
Simple Colombian Beans


Ingredients:
carrots, plantain, salt, tomatoes, onion, green onions, fresh cilantro

Directions:
Wash beans well with water and take out any debris.
Place in pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker].
Place lid on cooker creating a tight seal cook on high for 35 minutes (this will soften the beans].
Take pressure cooker of the stove and allow steam to escape completely before opening.
Add carrots, plantain, sazon, and salt.
If you like your beans more soupy (which I do] add more water to replace what has been lost, if you do not they will be rather on the dry side and you will have to watch more carefully on the next step because they have a higher risk of burning.
Cover again and cook on med-high for 20-30 minutes.
While beans are cooking sauté the tomato, onions, and cilantro in the oil add a pinch of salt.
Once the beans are done add the hogado and test the beans for softness, if necessary cover and cook an additional 5-10 minutes.
Serve with white rice and the meat of your choice, enjoy!
Garlic Asparagus and Green Beans


Ingredients:
asparagus, green beans, garlic, kosher salt, fresh ground black pepper, olive oil

Directions:
"Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using] and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold."
Pork Loin Chops with Cherry-Apple Stuffing
Category: main-dish
By Bibi

Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.

Ingredients:
1  Pink Lady apple, cored and finely chopped
1 cup low-sodium chicken broth
1 cup dried tart cherries
⅔ cup chopped English walnuts
1 (6 ounce) package herb-seasoned dry bread stuffing mix
½ cup finely diced celery
½ cup finely diced onion
3 tablespoons melted butter
6  3/4-inch thick boneless pork loin chops
1 tablespoon olive oil
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish. Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish. Season pork chops with salt and black pepper. Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil. Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 589.6
Fat: 28.2 g
Saturated fat: 9 g
Carbohydrates: 51 g
Sugars: 28.3 g
Dietary fiber: 3.1 g
Protein: 35.5 g
Cholesterol: 86.4 mg
Sodium: 759.5 mg
Easy Mushroom Veggie Burgers


Ingredients:
fresh mushrooms, onion, egg, salt, ground black pepper

Directions:
Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.
Deluxe Corned Beef Hash
Category: breakfast-and-brunch
By Debra Steward

I purposely cook a whole corned beef just to make hash.  There's nothing like the taste of fresh versus canned hash.  This is also good for leftover St. Paddy's Day corned beef.  I throw the carrot in for color, claiming it's the Leprechaun's gold. Serve with fried eggs and brown soda bread (farls).

Ingredients:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
¼ teaspoon dried thyme leaves
1 pinch salt to taste
½ teaspoon ground black pepper, or to taste

Directions:
Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Yields: 8 servings

Calories: 320
Fat: 14.1 g
Saturated fat: 5.5 g
Carbohydrates: 24.6 g
Sugars: 1.2 g
Dietary fiber: 2.5 g
Protein: 24.7 g
Cholesterol: 81.5 mg
Sodium: 1559.4 mg
Snow Crab Bloody Caesar


Ingredients:
lemon, Worcestershire sauce, horseradish, vodka, tomato juice, celery rib

Directions:
Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice.
Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice.
Garnish with a lemon wedge, celery stick, and crab leg.
Potato and Kale Soup


Ingredients:
olive oil, onion, garlic, potatoes, water, kale, black pepper

Directions:
In a large pan, cook onion in oil until tender.
Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.
Braised Chicken With Mushrooms and Sun-Dried Tomatoes


Ingredients:
sun-dried tomato packed in oil, boneless skinless chicken breasts, coarse salt, fresh ground black pepper, onion, garlic cloves, dried basil, hot red pepper flakes, mushrooms, dry red wine, chicken broth, tomato paste, unsalted butter, flour, fresh flat-leaf parsley

Directions:
Heat oil in a skillet over medium high heat; pat chicken dry, season with salt and pepper and brown on both sides; set aside.
Reduce heat to medium-low; add onion, garlic, basil and red pepper flakes and saute, stirring, until onion is softened; add mushrooms and salt and pepper and continue cooking and stirring over medium heat until mushrooms are softened.
Whisk in the wine, broth, tomato paste; add chicken and bring to a boil; reduce heat to a simmer and cook, covered, for 8-12 minutes until cooked through.
Remove chicken and keep warm; knead butter and flour together and add to skillet, stirring until incorporated and smooth; add sun-dried tomatoes and simmer, stirring, 2-3 minutes until thickened.
Stir in parsley and pour sauce over chicken; serve immediately.
Curried Quinoa Salad


Ingredients:
quinoa, olive oil, olive oil, onion, curry powder, lemon juice, Dijon mustard, carrot, cashews, green onions, parsley

Directions:
Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop.
Bring 2 cups water to a boil in a saucepan and add toasted quinoa.
Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool.
Heat 1 tbsp oil in a frying pan and add onion, fry onion over  a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside.
Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley.
Serve.