Californian Quinoa Salad
Nothing’s better than a fresh salad when the heat of summer hits you. Californians are masters for tasty and fresh salad mixes. This one, in particular, uses one of my favorites tropical fruits: mango. Chunks of mango (you can use fresh or frozen alike), coconut shreds, lime… a wonderful combination that will lift your spirit in the hottest days!
It’s also a perfect choice for a light and tasty lunch at the office.
For this salad, I used frozen mango chunks instead of fresh mango, maple syrup in place of honey, and lupin beans in place of edamame.
- 1/2 cup dry quinoa
- 1 cup frozen mango chunks
- 1 red scallion
- 1/2 red Bell pepper
- 1/2 cup coconut shreds
- 1/2 cup halved almonds
- 1/2 cup nut mix with raisins
- 2 tablespoons corn niblets
- 1/2 cup lupin beans
- Salt and pepper, to taste
- Juice of 2 limes
- 1 tablespoon maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Rinse well the quinoa under running water and transfer to a saucepan. Cover with abundant water and bring to the boil. Cook until the quinoa grains open in a small flower. Drain and set aside to cool.
Rinse and thinly slice the scallion and the red pepper. Join all the other ingredients.
In a ramekin, mix together the lime juice, maple syrup, balsamic vinegar and olive oil. Pour in the bowl and mix well. Add the quinoa and the parsley. Mix well, and adjust with salt and pepper.
Serve cold and enjoy your Californian quinoa salad!