Whole Food’s California Quinoa Salad – California quinoa salad is mildly Thai-inspired with edamame, fresh mango, coconut flakes, raisins, bell pepper, red onion, fresh cilantro and almonds, lightly dressed in fresh lime juice and balsamic vinegar.
Hello, Whole Foods knock-off! I think I love you.
This is pasta salad’s cousin, the healthier version of picnic food that doesn’t have any oil or mayo in it yet still manages to taste like a million bucks thanks to the hodgepodge of fresh, bright flavors.
Everything is cut up small, like a chopped salad and even though there’s a lot of chopping to do it can be done in the time it takes to cook and cool off the quinoa. It makes a huge bowl full – enough to eat for lunch everyday for an entire week or more making it perfect for a pot luck, party or a day at the beach. It’s gluten free and vegan too. {Yes, you’re in the right place.} Not that I much care about those labels – I just thought I’d mention it in case you do.
Whole Food’s California Quinoa Salad
But you’d seriously never know it. Sure it tastes light and bright and healthy but beyond that it’s most importantly, delicious. Nutty and sweet, chewy and crunchy, savory and spicy, so many things going on at the same time, yet they all combine to make one of the most colorful, flavorful and satisfying salads you will ever set eyes on. Or put in your mouth.
No joke. Me and this salad are best friends now. Bff’s forever.
Or at least for the rest of spring and summer. . .
Whole Food’s California Quinoa Salad
WHOLE FOOD’S CALIFORNIA QUINOA SALAD RECIPE
California quinoa salad is mildly Thai-inspired with edamame, fresh mango, coconut flakes, raisins, bell pepper, red onion, fresh cilantro and almonds, lightly dressed in fresh lime juice and balsamic vinegar.
Ingredients
- 1 cup uncooked quinoa
- 1 + 1/2 cups shelled edamame, thawed, if frozen
- 1 mango, peeled and diced
- 1/2 red bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1 small red onion, diced small
- 3/4 cup unsweetened coconut flakes
- 3/4 cup sliced or slivered almonds
- 1/2 cup raisins
- 2 tablespoons fresh chopped cilantro
- 2 limes, zested (just the green not the white pith) and juiced
- 1/4 cup balsamic vinegar
- salt and pepper, to taste
Instructions
- Rinse the quinoa well in a wire strainer and cook according to package directions. Cool. Fluff with a fork.
- In a large mixing bowl toss everything together and season with salt and pepper to taste.
- Serve chilled or at room temperature. Refrigerate leftovers.