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California Quinoa Salad

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Author adapted from Cathy


  • 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


  1. Rinse quinoa thoroughly, then place in a medium pan.
  2. Add water and broth and bring to a boil.
  3. Turn heat to low and cook for 15 minutes.
  4. Turn off heat and let sit for 5 minutes.
  5. Fluff with fork and spread on waxed paper.
  6. Spread frozen edamame on waxed paper on top of the quinoa to help them thaw out.
  7. Mix all ingredients in the largest bowl you have and enjoy!
  8. *toast almonds in a dry frying pan over medium heat until fragrant and warm, careful to move them around so they don't burn