Okay – this is now my favorite EVER salad! I love the sweetness of the fruits, the crunchiness of the nuts and veggies, and the creaminess of the avocado. My Fruity Quinoa Summer Salad is packed full of vitamins, minerals and protein.
I have made an oil-free dressing to keep it heart-healthy too:)
It’s also pretty enough to serve at a Summer brunch, or to take along as a really impressive pot luck side.
You can make it ahead of time, and store in an air-tight container in the fridge, but make sure that you don’t add the avocado until just before serving.
Ingredients
(serves 4)
2 cups tri-color quinoa
1 mango, cubed
1 cup edamame beans (I get frozen organic, and steam them)
1 red bell pepper, cubed
1/2 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup raisins
1/4 cup shredded, unsweetened coconut
1 ripe avocado, cubed
1/4 cup cilantro, chopped
1 watermelon radish (optional for garnish)
Dressing
1 tbsp balsamic vinegar (try to use a aged syrupy one to give your dressing a sweet tang)
2 tsp lime juice
Sea salt and pepper to taste
Instructions
Boil the quinoa according to package directions, and allow it to cool completely in a medium bowl
Add all the ingredients, except for the radish, which I recommend cutting into half-moon shapes and using as garnish.
