Confetti Quinoa

Hi.  I am interrupting my stream of summertime sweets to bring you this delightful salad.  Look at all that colorful delicious goodness.

I got the idea for this one from Pinterest....which is just a wealth of "pinspiration."  Especially for quinoa, which is so hot right now. This recipe comes from Whole Foods, which is another great source of inspiration for me. 

This makes a ton which is great because you can just keep it in your fridge and eat it all week.  Perfect for lunches, side dishes, snacks, or even as a quick meal.  And the great thing about this is you can easily adjust it to leave out things you don't like or swap for things you like.  And there is so much good-for-you stuff in this salad, it just makes sense to make this.

Confetti Quinoa Salad

Makes 12 servings

190 cals / 7g fat / 31g carbs / 6g protein

1 1/2 cups dry quinoa (I mixed red and white, any kind will work)

3 cups water

1 cup shelled edamame beans

1 cup shredded carrots

1/2 cup shredded coconut

1/2 cup dried cranberries

1 red onion

2 mangoes

1 red pepper

1/2 cup cilantro

1/2 cup slivered or sliced toasted almonds

3 limes

1/4 cup white balsamic vinegar

1 TB olive oil

1 1/2 tsp salt

1 tsp pepper

1.  In a large saucepan, bring the quinoa and water to boil over high heat, then cover and reduce heat to medium low.  Cook until water is absorbed and quinoa is done, about 15-20 minutes.  Set aside to cool.

2.  Meanwhile, dice the red onion, red pepper, mango, cilantro, and carrot shreds.   

3.  In a large bowl whisk together juice from the limes, olive oil, vinegar, salt and pepper.  Add the  quinoa, edamame, coconut, cranberries, almonds, onion, red pepper, mango, cilantro, and carrots.  Toss to combine and mix.  Serve chilled.

Hi.  I am interrupting my stream of summertime sweets to bring you this delightful salad.  Look at all that colorful delicious goodness.

I got the idea for this one from Pinterest....which is just a wealth of "pinspiration."  Especially for quinoa, which is so hot right now. This recipe comes from Whole Foods, which is another great source of inspiration for me. 

This makes a ton which is great because you can just keep it in your fridge and eat it all week.  Perfect for lunches, side dishes, snacks, or even as a quick meal.  And the great thing about this is you can easily adjust it to leave out things you don't like or swap for things you like.  And there is so much good-for-you stuff in this salad, it just makes sense to make this.

Confetti Quinoa Salad

Makes 12 servings

190 cals / 7g fat / 31g carbs / 6g protein

1 1/2 cups dry quinoa (I mixed red and white, any kind will work)

3 cups water

1 cup shelled edamame beans

1 cup shredded carrots

1/2 cup shredded coconut

1/2 cup dried cranberries

1 red onion

2 mangoes

1 red pepper

1/2 cup cilantro

1/2 cup slivered or sliced toasted almonds

3 limes

1/4 cup white balsamic vinegar

1 TB olive oil

1 1/2 tsp salt

1 tsp pepper

1.  In a large saucepan, bring the quinoa and water to boil over high heat, then cover and reduce heat to medium low.  Cook until water is absorbed and quinoa is done, about 15-20 minutes.  Set aside to cool.

2.  Meanwhile, dice the red onion, red pepper, mango, cilantro, and carrot shreds.   

3.  In a large bowl whisk together juice from the limes, olive oil, vinegar, salt and pepper.  Add the  quinoa, edamame, coconut, cranberries, almonds, onion, red pepper, mango, cilantro, and carrots.  Toss to combine and mix.  Serve chilled.