This salad tastes as good as it looks!
This healthy quinoa salad is packed with protein and is so nutritious. It’s colorful, easy to make and is a perfect side dish to anything that you make. You’ll love this salad and it may very well be your summer ‘go to’ salad!
1 cup of uncooked quinoa yields about 3 cups cooked. If you want to make a smaller salad use less quinoa and freeze the rest. Put the unused cooked quinoa in a freezer baggie, squeeze out the air and put it in the freezer for another time. Trust me on this – I wouldn’t steer you wrong! I do it all the time and it’s great because I have cooked quinoa when I have unexpected company and need another salad or when I want to use it for me! It’s all part of meal prep strategies 🙂
I love quinoa and experimenting with different fruits and veggies in the salads.
What are some of your favorite ingredients to add to quinoa?
California Quinoa Salad
- 1 cup red and white quinoa
- 1 1/4 cups water
- 1 cup shelled edamame beans
- 1/2 medium red onion, diced
- 1 red pepper, diced
- 1 mango, cut into small chunks
- 1/2 cup golden raisins
- 1/2 cup almond slices
- 2 tbs. balsamic vinegar
- 1 tbs. olive oil
- 1 tbs. maple syrup
- 1/4 cup fresh lime juice
- Salt and pepper, to taste
Cook the quinoa:
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.
Prepare the Dressing:
Put all the ingredients in a small jar and shake until combined.
Once the quinoa has cooled, place in a large serving bowl. Add the edamame beans, chopped red onion, chopped pepper, mango chunks, raisins and almond slices to the quinoa, and toss well. Pour the dressing over the salad and mix well.
Serve at room temperature.