*Adapted from Yum & Yummer Cookbook
Makes 6 cups
Salad:
- 1 cup uncooked quinoa, rinsed
- 1 ¾ cup water
- 1 cup diced mango
- ¾ cup frozen shelled edamame beans, thawed
- ¾ cup diced red bell pepper
- ½ cup sliced almonds
- 1/3 cup raisins (omit if you’d like)
- 1/3 cup finely miced red onion
- 1/3 cup unsweetened flaked coconut
- 3 tbsp minced fresh cilantro
Dressing:
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tbsp balsamic vinegar (white or regular)
- 2 tsp liquid honey
- Sea salt and ground pepper to taste
In a medium pot, combine quinoa and water. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12-15 minutes, or until quinoa is tender and water has been absorbed. Remove from heat and let stand, covered, for 10 minutes. Cool completely.
In a large bowl, stir together cooled quinoa, mangos, edamame, bell peppers, almonds, raisins, onions, coconut and cilantro. Set aside.
In a small bowl, whisk together olive oil, lime juice, vinegar and honey. Pour over salad and mix well. Add salt and pepper to taste and mix again. Chill until cold.
Nutrition: Per cup, 269 calories, 13 g total fat, 34 g carbohydrate, 5 g fibre, 101 mg sodium
