You have no idea how happy I am that I can make this at home now. I’ve been dreaming about this oil-free quinoa salad from Whole Foods ever since I brought a tiny little container of it home and devoured it in two seconds. I searched the internet for a copycat recipe but no luck… I saved the label from the container and decided to figure it out on my own!
This recipe makes plenty of leftovers to last you for a few (or more) days. Perfect for busy people who enjoy quick and easy leftovers. All of these measurements were estimations, just throw in the ingredients to suit your tastes. I really don’t think you could mess this up!
I’ve been eating this so fast, I haven’t had a chance to put it in a bowl and take a proper picture so please forgive me! Just trust me, you don’t need a fancy picture of this one… I PROMISE you will love it!!!
California Quinoa Salad
1 cup mixed quinoa from Trader Joe’s – regular quinoa or red quinoa would work well here too
2 cups water (for cooking quinoa)
1 cup lentil sprouts (optional but adds a yummy crunch!)
1/2 package frozen mango from Trader Joe’s, thawed OR 1-2 diced fresh mango, diced)
1/4 large red onion, diced
1/2 medium to large red pepper, diced
1/2 small bunch cilantro, chopped
1 cup shredded, unsweetened coconut (optional but good!)
1/3 cup unsalted, dry-toasted slivered almonds
3/4 cup raisins (currents and cranberries will work too!)
1 1/2 cups frozen edamame, thawed
Juice of 2-3 limes
2-3 Tbsp Balsamic Vinegar (I like to use fig balsamic vinegar)
1. Rinse quinoa well, cook as directed.
2. Fluff quinoa well when done, spread out and let cool.
3. Add all other ingredients and toss.
4. Enjoy cold!!
- Citrus Black Bean Quinoa Salad (kidtestedfirefighterapproved.com)