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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.
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 + ½ cups shelled edamame thawed, if frozen
  • 1 mango peeled and diced
  • ½ red bell pepper diced small
  • ½ green bell pepper diced small
  • 1 small red onion diced small
  • ¾ cup unsweetened coconut flakes
  • ¾ cup sliced or slivered almonds
  • ½ cup raisins
  • 2 tablespoons fresh chopped cilantro
  • 2 limes zested (just the green not the white pith) and juiced
  • ¼ 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.
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