1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
1 mango, peeled and diced
1 red bell pepper, diced
1/2 cup shelled edamame
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/4 cup raisins
2 tablespoons chopped fresh cilantro leaves
Method
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
- In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro.
- Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
