Has is really been almost a year (?!?!) since I last shared a recipe? That doesn’t mean I haven’t been cooking. It just means that it’s hard enough to get dinner on the table with one kid demanding the iPad and another kid hanging on my legs, let alone break out my big camera to snap photos and take notes to share.
But I have had several requests for this quinoa salad recipe since I first made it for Laura’s bridal shower. And so, please don’t criticize the collage of iPhone photos. I promise this recipe is worth making! It’s light and refreshing, yet filling, and would be the perfect thing to take to your farewell-to-summer BBQ.
California Quinoa Salad
Ingredients
- 1 cup quinoa
- 1/4 cup balsamic vinegar
- zest of 2 limes
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1/3 cup chopped red onion
- 1/4 cup unsweetened coconut flakes
- 1/4 cup sliced almonds
- 1/4 cup golden raisins
- 2 tablespoons chopped fresh cilantro leaves
Directions
- 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, red onion, coconut flakes, almonds, raisins, and cilantro. Pour the balsamic vinegar mixture on top, and toss to combine.
- Serve immediately.
(adapted from Damn Delicious)