Sunday, May 3, 2015

California Quinoa Salad

1 cup dry organic rainbow quinoa
1 1/4 cups water (for cooking quinoa)
1/2 package frozen mango, thawed OR 1 fresh mango, diced into bite-sized pieces
1 1/2 cups frozen shelled edamame, boiled for 5 minutes, then cooled (or pre-cooked edamame)
1 red bell pepper (or a mixture of tri-colored), diced
1 small red onion, chopped
2 T cilantro, chopped
3/4 cup shredded, unsweetened coconut (optional)
3/4 cup unsalted, dry-toasted slivered almonds (optional)
½ cup dried cranberries
4 cubes lime juice (juice of 2 limes)
1/4 cup balsamic vinegar
1 T agave or maple syrup (or more depending on desired taste)
Salt and pepper to taste

Rinse quinoa well. Bring the water and quinoa in a sauce pot to a boil, then cover the pot and lower heat to simmer (for about 15 minutes).
When all liquid has cooked out, fluff quinoa with a fork, spread out and let cool.
Place cooled quinoa and all of the ingredients except the lime juice, vinegar, and sweetener in a large container.
In a small bowl, mix the lime juice, balsamic vinegar, and sweetener together. Pour over rest of ingredients and stir together well.
Cover the container and chill before serving.

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