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Summer Quinoa Salad
Posted By: 
Wednesday, January 24, 2018

CHRISTINA HAMILTON

SUMMER QUINOA SALAD

INGREDIENTS:

1 cup uncooked quinoa (I like the tri-colored quinoa)

1 1/2 cups shelled edamame, thawed, if frozen

1 mango, peeled and diced

1/2 red bell pepper, diced small

1/2 green bell pepper, diced small

3/4 cup unsweetened coconut flakes

3/4 cup sliced or slivered almonds

1/2 cup golden raisins

2 tablespoons fresh chopped cilantro

2 limes, zested (just the green not the white pith) and juiced

1/4 cup balsamic vinegar

salt and pepper, to taste


INSTRUCTIONS:

Rinse the quinoa well in a wire strainer and cook according to package directions. Cool. Fluff with a fork.
(I like to cool it on a baking sheet)

In a large mixing bowl toss everything together and season with salt and pepper to taste.
Serve chilled or at room temperature. Refrigerate leftovers.



 
 

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