Last week I had one of the best summer salads ever – okay so I know I say that about a lot of great recipes – but this one was really amazing. It was the Health Starts Here California Quinoa salad from Whole Foods deli. The HSH deli items at Whole Foods have no added salt, oil or sugar. This salad was the prefect balance of fabulous ingredients starting with protein packed quinoa, including tropical flavors like mango and shredded coconut then studded with sweet dried currants, edamame, red onion, sweet red bell peppers, fresh cilantro and fresh lime juice. Are you drooling yet? The only thing I could do was to try and create it using the list of ingredients on the box. Guess what? My version was a huge success, in fact I liked it even better than the Whole Foods version! If you don’t have any mango use pineapple. This recipe makes a huge amount which is great for taking to a picnic or potluck. If you are making it for a smaller group feel free to cut the recipe in half. It’s the best combination of ingredients and so healthy! Eat it alone as a entree salad served over a bed of baby greens. Perfect as a side dish to a veggie burger or a cup of soup. Hubby Tom and I have been enjoying this salad and it’s going on the menu again soon. See the bottom of the recipe for ideas on how to make this compliant for Chef AJ’s Ultimate Weight Loss program.
For a fun presentation you can serve the salad in a lettuce leaf. Shown here is the version with fresh pineapple, jicama, red grapes and black beans. Scrumptious!
California Quinoa Mango Salad
- 2 cups Tri colored Quinoa rinsed and drained or any color of quinoa
- 2 1/2 cups water
- 2 cups Organic Shelled Edamame Cooked according to pkg directions, cooled
- 1 red bell pepper finely diced
- 1/2 cup slivered almonds
- 1/2 cup dried currants – can sub raisins or dried cranberries
- 1/2 cup unsweetened shredded coconut
- 1/2 cup fresh cilantro chopped
- 1 cup red onion finely diced
- juice of two limes and the zest
- 4 Tablespoons Balsamic Vinegar
- 2 1/2 cups mango diced or pineapple
- In your pressure cooker add the 2 cups quinoa and 2 1/2 cups water. Put the lid on, set the cook time for 5 minutes, natural pressure. If you are in a hurry to cool down the quinoa and get the salad made, line a baking sheet with parchment paper or a silpat mat and spread the hot quinoa out on it and put it in the fridge and it will cool down fairly quickly.
- Once the quinoa has cooled down transfer it to a large mixing bowl and combine with rest of ingredients. Chill before serving.
Get Healthy – Stay Healthy – One Meal At A Time
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This is, by far, one of my favorite quinoa recipes. I can take this to any potluck and know that it will be well received. Thank you!
I love getting such positive feedback like this! I am so delighted that you make this recipe and take it to potlucks!
Thank you for sharing,
I always loved this salad when they had it at Whole foods and so happy you figured it out – as they never have it anymore. I”ve made it many times. Today I had one of those happy accidents. I dd want to make it right away and was going to have to cool the quinoa down. But, I forgot to take out the frozen edamame. So, when the quinoa was done, I put the frozen edamame on top, put the lid back and walked away for awhile. Came back – maybe 30 minutes later – and the edamame was thawed and the quinoa cooled down. Ready to mix with the other ingredients.
I love those kind of happy accidents! Thank you so much for sharing your tip.
This salad is amazing and goes together so easily. Anytime a friend needs a salad recommendation, this is the one I share.
Hi Nancy, I am so delighted that you like this recipe!