I got this recipe when I went to a vegan potluck. So many flavors and colors. Beautiful and tasty. I would love to hear your comments if you try it. The recipe is below.
California Quinoa Salad
1 cup quinoa
1 ½ cup water (for cooking quinoa)
10 oz. frozen mango, thawed (or fresh mango)
1 ½ c. frozen edamame boiled for 5 minutes, then cooled
1 red bell pepper, diced
1 small red onion, chopped
2 T cilantro, chopped
¾ c. grated unsweetened coconut
¾ cup cashews
2/3 cup dried cranberries
Dressing
Juice of 2 limes
2 T agave nectar or maple syrup
¼ cup balsamic vinegar
Salt and pepper to taste
Rinse quinoa well. Bring water and quinoa to a boil, then cover and simmer about 15 minutes.
When all the liquid has cooked out, fluff quinoa and let cool
Place cooled quinoa and all the ingredients (except lime juice, vinegar, sweetener) in a large bowl.
In a small bowl, mix lime juice, balsamic vinegar, and sweetener together. Pour over rest of the ingredients and stir together well.
Cover an chill before serving.
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For the most part, no one said anything about my salad, sad but true. Sometimes its hard for people to change. I enjoyed it!
Hey Jen,
This recipe sounds fab! Just printed it off and put it with my next shopping list trip.
I’m sure i will love it. Thanks for sharing and making it so easy to print off. It’s a keeper in my recipe book along with a couple other ones I got from you several years ago.
Keep the awesome recipes coming!
Patti….yes, this salad is super delicious. What kind of recipe should I post next?
We just made your California Quinoa Salad. I knew it would be fabulous and it did not disappoint!!!
You should post a recipe on vegan cakes. I’m going to make your vegan cutout cookies for Valentines day!
Keep up the great recipes and blogging. I look forward to them and sometimes I don’t respond but doesn’t mean I’m not reading or watching. 😉
Thanks for your support, Patti!