Sunday, July 28, 2013

Hearty Quinoa Salad

This Quinoa salad works great as a main dish. It's delicious, filling, and oil free. It's also good in a whole wheat pita, or on top of some salad greens. This salad uses simple ingredients and gets a plus for it's frugality. The recipe makes a pretty huge bowl, perfect for potlucks. It also keeps pretty well in the fridge for a few days. Quinoa is a great source of protein, about 8 grams per 1 cup cooked. Edamame is also super high in protein, making this a protein packed dish!

Hearty Quinoa Salad


2 cups quinoa
1/2 package frozen mango from Trader Joes, thawed and diced small, or 3 fresh diced mangos 
1/2 large red onion, chopped
1 medium red pepper, chopped
1 small bunch cilantro, chopped small
3/4 cup slivered almonds
2-3 cups edamame, cooked then cooled
Juice of 4 limes
3 Tbs balsamic vinegar


Rinse the quinoa well, then add to a medium pot with 3.5 cups of water. Bring to a boil, then cook at medium low heat for about 15 minutes. Fluff quinoa with a fork and then let it cool. I usually cool mine in the fridge for a few hours or overnight if I can.

Add all other ingredients and mix well. It's best if this can sit in the fridge for at least an hour, to let all the flavors meld. Serve cold and enjoy!

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