California Quinoa Salad
2 cups mixed quinoa
4 cups water (for cooking quinoa – I cooked mine in my rice cooker on the white rice setting)
1 package frozen mango from
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 unsalted, dry-toasted slivered almonds
1-1 1/2 cups raisins
2-3 cups frozen edamame, thawed
Juice of 4-5 limes
3 – 4 Tbsp Balsamic Vinegar
1. Rinse quinoa well, cook as directed.
2. Fluff quinoa well when done, spread out and let cool.
3. Add all other ingredients and toss.
4. Enjoy cold!!
Recipe from triplantstrong.blogspot.com