I had a family dinner this past weekend and wanted to make something that everyone in my family would enjoy...a quinoa salad! It turned out that my Grandpa was thinking the same thing, and he made a quinoa salad too! They luckily were both very different, and everyone had fun comparing the two. I didn't know my salad would be such a topic of conversation at the table!
This salad has a mild sweetness to it from the mangos. It's also great to make for spring, because most varieties of mangos that are coming from Mexico are in season in April and May. Mangos are definitely more of a "comfort fruit," because they are higher in sugar. Mangos have three times the sugar content of raspberries. Although, mangos are higher in sugar they are rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid! This quinoa salad was a perfect digestive aid for my carnivorous family who ate this alongside BBQ ribs!
California Quinoa Salad(Adapted from "My Quest to Become Plant Strong")
- 2 cups of quinoa
- 4 cups water (for cooking quinoa – I cooked mine in my rice cooker)
- 1 can of organic black beans
- 1 package frozen mango, thawed OR 2-3 diced fresh mangos
- 1/2 large red onion, diced
- 1 medium to large red pepper, diced
- 1 small bunch cilantro, chopped
- 1-2 cups shredded, unsweetened coconut (I opted out on the coconut)
- 3/4 – 1 cup unsalted, dry-toasted slivered almonds
- 1-1 1/2 cups raisins (I used the golden raisins from Trader Joes)
- 2-3 cups frozen edamame, thawed
- Juice of 4-5 limes
- 3 – 4 Tbsp White Balsamic Vinegar (I used organic white balsamic vinegar from Whole Foods)
- Rinse quinoa well, cook as directed.
- Fluff quinoa well when done, spread out and let cool.
- Add all other ingredients and toss.
- Enjoy cold!!