California Quinoa Salad

By Leslie Blythe  , , , , ,   ,

November 3, 2017

Yesterday at work, I wandered into the staff kitchen to find several people surrounding this California Quinoa Salad. They said it was the best salad ever. Of course, I had some, and yes, it is truly delicious. My friend Kristi made it. It has so much flavor and perfect for a weekday lunch. 

Quinoa (pronounced ‘keen-wah’) is a superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. It is gluten-free and one of the few plant foods that contain all nine essential amino acids. ​

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


1In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

2In a small bowl, whisk together balsamic vinegar and lime zest; set aside.

3In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.


1 cup quinoa

1 mango, peeled and diced

1 red bell pepper, diced

½ cup shelled edamame

⅓ cup red onion, chopped

¼ cup unsweetened coconut flakes

¼ cup sliced almonds

¼ cup golden raisins

2 tablespoons fresh cilantro, chopped


¼ cup white balsamic vinegar

juice of 4 - 5 limes


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