Sunday, March 27, 2016

Whole Food’s California Quinoa Salad

I realized while making this that we were out of a lot of the was still delicious, so it's a versatile salad, you can add what you have! --Kathleen
Whole Food’s California Quinoa Salad

1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
1 mango, peeled and diced (Kathleen used a frozen papaya, strawberry and mango mix)
1 red bell pepper, diced (Kathleen used flash frozen)
1/2 cup shelled edamame (Kathleen used lima beans)
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds (Kathleen didn't add these)
1/4 cup raisins
2 tablespoons chopped fresh cilantro leaves
Kathleen added 1/2 c rough chopped Kale

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

In a small bowl, whisk together balsamic vinegar and lime zest; set aside.

In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.

Serve immediately or stick in the fridge for lunch tomorrow!

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