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The combination of flavors and textures in this California Quinoa salad makes it one of the most colorful, flavorful and satiating salads you will eat! It’s easy to prepare and it makes a large portion to have for lunch during the week, or as a side dish for any grilled protein you might be serving. It’s also gluten free & vegan.
Tip: One cup of dry quinoa makes 3 cups. Recipe can be cut in half.
Reviews:
COOK TIME 40 minutes
Course Lunch, Side, Snack
Cuisine American, Gluten Free, Vegan
Serving 6 people, 8 people
Ingredients:
| 1. | 1 cup quinoa, dry |
| 2. | 1 large mango, chopped in small pieces or 1 cup |
| 3. | ¼ small red onion, chopped |
| 4. | ½ red bell pepper, chopped |
| 5. | Juice from 2 limes |
| 6. | ½ cup unsweetened shredded coconut |
| 7. | ½ cup almond slices or slivers, toasted (if preferred) |
| 8. | 1 cup shelled edamame, thawed if frozen |
| 9. | ¼ cup fresh cilantro, chopped |
| 10. | Zest from 2 limes |
Dressing
| 1. | 2 tablespoons balsamic vinegar |
| 2. | 1 tablespoon olive oil |
| 3. | Sea salt & black pepper, to taste |
Directions:
Prepare Quinoa.
Rinse quinoa, then place quinoa in small pot & add 1 ½ cups water. Cook according to package instructions. Let cool.
Prep Vegetables.
Chop mango, red onion, red bell pepper and cilantro. The cilantro will be added at step 5 when preparing the salad .
Combine Vegetables.
In a large bowl, toss chopped mango, red onion, red pepper and juice from limes. Let sit while preparing dressing.
Prepare Dressing.
For the dressing, whisk all dressing ingredients together in small bowl & set aside.(balsamic vinegar, oil, salt and pepper)
Preparing the Salad.
Add additional ingredients to large bowl with mango (shredded coconut through lime zest), and then add cooled quinoa and dressing. Toss it well and serve cold. Enjoy!
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