Jenny RD’s Kitchen California Quinoa Salad
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
3/4 cup unsweetened coconut flakes
3/4 cup sliced or slivered almonds
½ cup raisins (sub low sugar dried cranberries)
2 tablespoons fresh chopped cilantro
2 limes, zested (just the green not the white pith) and juiced
1/4 cup balsamic vinegar
salt and pepper, to taste
- 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.
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