Whole Food's California Quinoa Salad
Try this Whole Food's California Quinoa Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup quinoa
- 2 tablespoons fresh cilantro chopped
- 1/3 cup red onion chopped
- 1/4 cup balsamic vinegar
- 1 mango peeled and diced
- 1/2 cup edamame shelled
- 1 red bell pepper peeled and diced
- 1/4 cup almonds sliced
- 1/4 cup raisins
- 1/4 cup unsweetened coconut flakes
- 2 lime zest
- Carbohydrate 66.3465911042419 g
- Cholesterol 0 mg
- Fat 10.8510749453426 g
- Fiber 9.36388754713794 g
- Protein 12.4611661278502 g
- Saturated Fat 3.7217441609953 g
- Serving Size 1 1 Serving (237g)
- Sodium 14.0154911732567 mg
- Sugar 56.982703557104 g
- Trans Fat 1.48212407246296 g
- Calories 397 calories
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. In a small bowl, whisk together balsamic vinegar and lime zest; set aside. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine. Serve immediately.
