Tropical Mango Edamame Quinoa Salad
 
Prep time
Cook time
Total time
 
Serves: 6-8
INGREDIENTS:
  • 4 cups cooked quinoa (or 1¾ cup uncooked)
  • 2 mangoes, peeled and diced
  • 1½ cup shelled edamame (organic if possible)
  • 1 cup cucumber, sliced thinly and quartered
  • 1 red pepper, chopped finely
  • ¾ cup carrot shredded (2-3 carrots)
  • ¼ cup fresh cilantro, minced
  • 2 tablespoons fresh mint, minced
  • Optional: 2-3 avocados, diced
  • Optional serving accompaniment: 1 lime cut into wedges
  • Spicy Coconut Vinaigrette
  • 2 tablespoons cold-pressed coconut oil
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons fresh orange juice (from ½ small orange)
  • 2 tablespoons hot sauce
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon sea salt
DIRECTIONS:
  1. If the quinoa is uncooked fill a large pot ⅔ full with water and bring to boil on the stove over high heat. Once the water is at a raging boil add in the quinoa and leave for 10 minutes then drain with a sieve or colander with small enough holes to keep the quinoa in. Quinoa is often cooked like rice but this method, cooking it like pasta, takes half the time and works well.
  2. Combine all the salad ingredients together in a large bowl and toss to combine.
  3. Whisk the salad vinaigrette ingredients together in a small bowl then add to the salad and toss until evenly distributed. If the coconut oil is hardened then warm it up by placing the bowl of it in a larger bowl with a bit of hot water. The heat will come through to the smaller bowl and melt the oil until it becomes completely liquid.
Recipe by Love from the Land at https://www.lovefromtheland.com/tropical-mango-edamame-quinoa-salad/