The delicious mangoes and coconut give this salad a fun tropical twist. The sweetness of the salad is balanced by the tangy lime-balsamic dressing. This salad holds up well in the fridge for a couple days, making it a great choice to make-ahead of guests’ arrival! This California Quinoa Salad pairs well with burgers, steak, chicken, pork or fish.
Ingredients
2 cups red quinoa (white or mixed quinoa works too!)
4 cups filtered water or vegetable stock
2 cups mango, fresh or frozen, chopped
6 green onions, sliced
1 red pepper, chopped
1/3 cup slivered almonds, toasted
1/2 cup unsweetened coconut
1/3 cup dried cranberries
2 cups cooked, drained & rinsed black beans
4 tbsp fresh lime juice
1 tsp sea salt
3 tbsp balsamic vinegar
Freshly ground pepper
Directions
- Cook quinoa: Combine the quinoa and water or stock in a medium sized saucepan, bring to boil, reduce to low and cook about 15-20 minutes, until all water is absorbed. Fluff with a fork, set aside and let cool.
- Place the quinoa into a large salad bowl and add the vegetables and fruit. Toss to combine.
- In a small bowl mix together the lime juice, salt, pepper and vinegar. Pour over the quinoa and toss to combine.
- Taste and adjust the seasonings. Sprinkle with toasted almonds and serve at room temperature or chill.
Makes 8 – 10 servings.
Recipe by Jeanette MacEachern (Holistic Nutrionist and owner of Truly Baked Granola)
