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California Quinoa Salad
Prep Time
35
minutes
Cook Time
20
minutes
Total Time
55
minutes
Author
adapted from Cathy
Ingredients
2
cups
quinoa
2
cups
water
2
cups
chicken broth
1-2
mangoes
diced
1/2
large red onion
diced
1
medium to large red pepper
diced
1
small bunch cilantro
chopped
1-2
cups
shredded coconut
3/4
cup
unsalted
dry-toasted* slivered almonds
1
cup
raisins
2
cups
frozen edamame
thawed
Juice of 4 limes
3
Tablespoons
Balsamic Vinegar
Instructions
Rinse quinoa thoroughly, then place in a medium pan.
Add water and broth and bring to a boil.
Turn heat to low and cook for 15 minutes.
Turn off heat and let sit for 5 minutes.
Fluff with fork and spread on waxed paper.
Spread frozen edamame on waxed paper on top of the quinoa to help them thaw out.
Mix all ingredients in the largest bowl you have and enjoy!
*toast almonds in a dry frying pan over medium heat until fragrant and warm, careful to move them around so they don't burn