California Quinoa Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ½ cup dry quinoa
  • 1 cup water, to cook quinoa
  • 1 large mango, peeled, pitted and diced
  • ¼ small red onion, diced
  • ½ red bell pepper, diced
  • ¾ cup unsweetened shredded coconut
  • ¾ cup almond slices or slivers, toasted if preferred
  • 1 cup raisins
  • 1 cup frozen shelled edamame, thawed
  • ¼ cup chopped cilantro or parsley
Dressing:
  • Juice from 2 limes
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper to taste
Instructions
  1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.
  2. Whisk all the dressing ingredients together in a small bowl.
  3. In a large bowl toss all the salad ingredients together including the cooled quinoa and add the dressing. Toss it well and serve cold.
Notes
Recipe source: Jocooks
Recipe by Salu Salo Recipes at https://salu-salo.com/california-quinoa-salad/