Mango Coconut Quinoa Salad
A quick and easy healthy quinoa salad dressed in sweet balsamic and zesty lime juice, loaded with tons of fruits and veggies!
Since the summer sun is right around the corner, I am attempting to focus more on easy–healthy recipes because I want to spend as much time as possible soaking up that summer sun, and as little time in the kitchen as possible.
Not only is this salad super easy, it also combine all the bright flavors of summer into one portable dish.
So here’s my current go-to make-ahead clean eating meal: a bowl of quinoa dressed in a sweet balsamic vinegar and zesty lime juice loaded with all sorts of fruits/veggies goodness – mangoes, coconut, raisins, red peppers, edamame, red onion, and cilantro, – I love this combination but feel free to add/change any fruits or veggies you have in your fridge. If you need more protein, you can also add in tofu or shredded chicken breast.
I love making this on the weekends to have for lunch over the week.
This would also be perfect for a potluck or a picnic because it’s super portable and it can easily be made in advance – it actually gets better the longer it sits.
Enjoy 🙂
Mango Coconut Quinoa Salad
A quick and easy healthy quinoa salad dressed in sweet balsamic and zesty lime juice, loaded with tons of fruits and veggies!
Ingredients:
2 cups quinoa, uncooked
1 cup frozen mango chunks, thawed
1/2 large red onion, diced
1 medium large red pepper, diced
1/2 cup cilantro, chopped
1 1/2 cups shredded coconut
3/4 cup slivered almonds
1 cup golden raisins
2-3 cups frozen edamame, thawed
Juice of 5 limes
3 Tablespoons Balsamic Vinegar
Directions:
- In a medium saucepan, cook quinoa according to package instructions.
- In a large bowl, combine quinoa, mangoes, red onion, red bell pepper, cilantro, coconut, almonds, raisins, edamame, lime juice, and balsamic vinegar.
- Serve immediately. Store in the refrigerator in an airtight container for up to 5 days. This salad can also be served cold.