Tuesday, April 16, 2013

Mango Quinoa Salad

This recipe is adapted from the "California Quinoa Salad Whole Foods Copycat" recipe on another blog: KidTestedFirefighterApproved (which was also shared on facebook by my friend Elizabeth).  I too have tried the California Quinoa Salad from Whole Foods and both my husband and I loved it!  I meant to make this as a main dish yesterday (I am trying to do a Meatless Monday like Food Inc. - maybe next week!), but I ended up not having time to do so.  Anyway, I am making this for a side dish with a chicken dish I will also share with you and hope you enjoy it!

Mango Quinoa Salad
(serves 6)

1 c. mixed quinoa (sprouted or regular quinoa is fine too)
1 1/2 c. water
1/2 package of frozen mangoes (I found mine at the local health food store) or 2 fresh mangoes
1/2 medium red onion, chopped
1/2 bell pepper, chopped (red or green)
1 c. of fresh cilantro (or 2 Tbsp of dried)
1/3 c. almonds, cut in half (soaked and dehydrated is best - see procedure here)
3/4 c. raisins
1 1/2 c. edamame (I bought frozen and thawed it)
3 Tbsp lime juice
2 Tbsp balsamic vinegar
2 Tbsp shredded or flaked, unsweetened coconut (optional)

1. Add quinoa to a bowl and cover with water.  Allow to soak for 15-30 minutes. This isn't necessary, but will help with the cooking process and the texture. Strain out water and give the quinoa one last rinse and strain. 

2. Cook quinoa according to package directions, or put 1 1/2 c. water, quinoa, and a few dashes of salt in a medium saucepan.  Bring to a boil.  Once it is boiling, drop the heat down to low and cover (to simmer).  Simmer for 20 minutes, or until most of the water is absorbed.  Remove from burner, allow to sit for 5 minutes, then fluff with a fork.  Allow to cool.

3. Meanwhile, chop up the onion, pepper, mangoes, and cut almonds in half (you can easily pop them in half with your fingers).

4. When quinoa is completely cooled, add onion, pepper, coconut (optional), cilantro, mangoes, almonds, raisins, and edamame and mix well.

5. In a small bowl, whisk together the lime juice and balsamic vinegar and then pour over top of the quinoa salad.  Toss & refrigerate until ready to be served. Enjoy :)

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