This dish is so simple and easy yet tasty beyond belief. It has it all – chewy, crunchy, savoury, sweet and loaded with nutrients to fuel you through the day. It’s also one of my favourite lunches to tote to work.
1 cup uncooked quinoa
1 mango – peeled and diced
1 red pepper – diced
¼ cup unsweetened shredded coconut
½ cup fresh or frozen edamame (let the edamame thaw if you use frozen)
1/3 cup almond slivers toasted
1/3 cup diced onion (red onion makes for a prettier salad)
The zest of two limes
¼ cup balsamic vinegar*
2 Tbsp chopped fresh cilantro (optional)
Rinse and cook the quinoa in 2 cups of water. When the quinoa is cooked, fluff it with a fork and let it cool. You can do this step ahead of time – even the day before.
Toss all the ingredients together in a large bowl. I like to let the dish sit for an hour in the fridge to let the flavours blend before serving.
Makes 4 meal-size servings.
*I have a coconut balsamic vinegar that I used in this recipe. If you’re into flavoured vinegars, this is a great dish to experiment with some of the different flavours.