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!