Recipe: California Quinoa Salad

It’s July 4th weekend and I’m always looking for a healthy side dish to bring to picnics! I found this while searching on pinterest and oh my word! So delish! This will become one of my new staples! I feel like there are a lot of ways you can change this recipe up depending on the type of veggies and flavor you like, so feel free to experiment! This would also be great to make at the beginning of the week during your meal prep to use as a lunch option. Quinoa is a fantastic source of protein and great if you are moving towards a more plant-based diet!

Thanks, pinterest!

(Looking for other side dishes? Try this orzo salad or avocado black bean dip!)

 

California Quinoa Salad

♦ 2 cups quinoa

♦ 1 package frozen mango thawed OR 2-3 diced fresh mangos

♦ 1/2 large red onion, diced

♦ 1 medium to large red pepper, diced

♦ 1 small bunch cilantro, chopped

♦ 1-2 cups shredded, unsweetened coconut

♦ 3/4 – 1 cup slivered or sliced almonds

♦ 1-1 1/2 cups raisins (optional)

♦ 2-3 cups frozen edamame, thawed

♦ Lime juice to taste (3-4 tablespoons)

♦ 3 – 4 Tbsp Balsamic Vinegar

Instructions:

Rinse quinoa. Cook as directed. Fluff quinoa when done, spread out and let cool. (I put it on a baking sheet and popped in the fridge) Add all other ingredients and toss. Serve cold!