Description
Whole Foods California quinoa salad combines fresh ingredients with zesty Mediterranean flavors. Crisp vegetables and tangy dressing create a refreshing protein-packed meal you’ll crave for lunch or dinner.
Ingredients
Scale
- 1 cup (237 ml/8 fl oz) uncooked quinoa
- 1.5 cups (355 ml/12 fl oz) edamame (thawed if frozen)
- 1 mango (peeled and diced)
- 0.5 red bell pepper (diced small)
- 0.5 green bell pepper (diced small)
- 1 small red onion (diced small)
- 0.75 cup (177 ml/6 fl oz) unsweetened coconut flakes
- 0.75 cup (177 ml/6 fl oz) sliced or slivered almonds
- 0.5 cup (118 ml/4 fl oz) raisins
- 2 tbsps (30 ml/1 fl oz) fresh chopped cilantro
- 2 limes (zested and juiced)
- 0.25 cup (59 ml/2 fl oz) balsamic vinegar
- Salt (to taste)
- Pepper (to taste)
Instructions
- Quinoa Cleansing: Thoroughly rinse quinoa under cold water using a fine-mesh strainer to eliminate its inherent bitter coating, ensuring a clean, pure base for the salad.
- Quinoa Preparation: Cook quinoa in a pot with water, maintaining a 2:1 liquid-to-grain ratio, simmering until the grains become translucent, tender, and have absorbed all moisture, then transfer to a large mixing bowl and gently fluff with a fork.
- Ingredient Integration: Carefully fold all prepped components into the cooled quinoa, ensuring an even distribution of flavors, textures, and visual appeal throughout the salad.
- Seasoning Refinement: Delicately sprinkle salt and freshly ground black pepper, tasting and adjusting to create a harmonious flavor balance that complements the ingredients.
- Flavor Melding: Allow the salad to rest for 15-20 minutes, permitting the ingredients to intermingle and develop a more cohesive, nuanced taste profile.
- Serving and Storage: Present the salad chilled or at ambient temperature, and preserve any remaining portions in a sealed container within the refrigerator for up to 3-4 days, maintaining its fresh, vibrant character.
Notes
- Rinse Thoroughly: Remove quinoa’s bitter saponin coating by meticulously washing under cold water using a fine mesh strainer to ensure clean, pure flavor.
- Perfect Cooking Technique: Use precise 2:1 water to quinoa ratio, simmering until grains become translucent and tender for optimal texture and taste.
- Cooling is Crucial: Allow quinoa to rest and cool for 10-15 minutes after cooking, fluffing with a fork to release steam and prevent clumping.
- Flavor Fusion Time: Let salad sit for 15-20 minutes before serving to allow ingredients to blend and develop a more complex, harmonious taste profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 220
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg