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Recipe: California Quinoa Salad

*Adapted from Yum & Yummer Cookbook
Makes 6 cups


  • 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


  • 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


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