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Whole Food's California Quinoa Salad

WHOLE FOOD’S CALIFORNIA QUINOA SALAD RECIPE

California quinoa salad is mildly Thai-inspired with edamame, fresh mango, coconut flakes, raisins, bell pepper, red onion, fresh cilantro and almonds, lightly dressed in fresh lime juice and balsamic vinegar.
5 from 1 vote
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Course: Salad
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 0
Author: Olivia

Ingredients

  • 1 cup uncooked quinoa
  • 1 + 1/2 cups shelled edamame thawed, if frozen
  • 1 mango peeled and diced
  • 1/2 red bell pepper diced small
  • 1/2 green bell pepper diced small
  • 1 small red onion diced small
  • 3/4 cup unsweetened coconut flakes
  • 3/4 cup sliced or slivered almonds
  • 1/2 cup raisins
  • 2 tablespoons fresh chopped cilantro
  • 2 limes zested (just the green not the white pith) and juiced
  • 1/4 cup balsamic vinegar
  • salt and pepper to taste

Instructions

  • Rinse the quinoa well in a wire strainer and cook according to package directions. Cool. Fluff with a fork.
  • In a large mixing bowl toss everything together and season with salt and pepper to taste.
  • Serve chilled or at room temperature. Refrigerate leftovers.