California Quinoa Salad
From chuckieb 1 year ago
- 30 min. to make
- Serves 6
This recipe is from the 'Yum and Yummier' cookbook by Greta Podleski. I double the dressing and have changed the amount of the ingredients here. Colourful, healthy and yummy! I buy the coconut slices from Bulk Barn that are used to make up trail mix.
Ingredients
- 1 cup uncooked quinoa rinsed (I use tri-coloured cuz it's prettier) shopping list
- 1 3/4 cup water shopping list
- 1 cup diced ripe mangoes shopping list
- 3/4 cup frozen shelled edamame beans, thawed shopping list
- 3/4 cup diced red peppers shopping list
- 1/2 cup sliced almonds shopping list
- 1/2 cup raisins shopping list
- 1/2 cup chopped red onions1/2 cup unsweetened flaked coconut shopping list
- 3 tbsp. minced fresh cilantro shopping list
- Dressing shopping list
- 2 tbsp. olive oil shopping list
- 2 tbsp. freshly squeezed lime juice shopping list
- 1 tbsp. balsamic vinegar (white or regular) shopping list
- 2 tsp. liquid honey shopping list
- salt and freshly ground pepper to taste shopping list
How to make it
- In medium pot, combine quinoa and water.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for 12-15 minutes until quinoa is tender and water has been absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- Cool completely.
- In a large bowl, stir together cooled quinoa, mangos, edamame, bell peppers, almonds, raisins, onions, coconut and cilantro.
- Set aside.
- In a small bowl, whisk together olive oil, lime juice, vinegar and honey.
- Pour over salad and mix well.
- Add salt and pepper to taste and mix again.
- Chill until cold.
People Who Like This Dish 1
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