Jenny RD’s Kitchen—-California Quinoa Salad

Jenny RD’s Kitchen California Quinoa Salad


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



  1. Rinse the quinoa well in a wire strainer and cook according to package directions. Cool. Fluff with a fork.
  2. In a large mixing bowl toss everything together and season with salt and pepper to taste.
  3. Serve chilled or at room temperature.


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