This weekend Chris & I stopped at Wholefoods for lunch. I got a small container of what Wholefoods called California Quinoa Salad. It was just what I wanted, light but satisfying & most importantly not greasy making it the perfect salad during a heat wave. Upon finishing my tasty choice, I peeled the sticker from the container -like any rational gal that blogs about food- & stowed it safely in my purse so I could recreate it when I got home.
I made a huge batch (my recipe is very generous) that I plan on eating for lunch for several days. The best part is there's no mayo in the salad so even if you don't have a fridge nearby it's great for summer lunch or a picnic outside.
- 2 cups (uncooked) quinoa
- 3 1/2 cups veggie stock (or you can use water)
- 1 mango, peeled, cored & cubed into small pieces
- 1 red pepper, seeded & cubed into equal-sized small pieces
- 1 1/2 cups unsweetened coconut flakes
- 3 tablespoons cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup dried cherries or raisins
- 1/2 cup sliced almonds
- 2 limes, juice & zest
- 3 tablespoons balsamic vinegar
- 1 cup shelled edamame
- Heat quinoa, veggie stock & dried cherries over medium heat. Bring to boil & then reduce heat. Cover & cook for 15 minutes or until all the liquid has been absorbed.
- In the meantime, combine all other ingredients in a large mixing bowl.
- Add cooked quinoa to fruit & veggie mixture. Serve warm, cold or at room temperature.