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California Quinoa Mango Salad

Tami Kramer Nutmeg Notebook
This is my version of a popular salad sold in the deli at Whole Food Market. It is perfect for potluck, entertaining or to batch prep and eat all week! Try putting some on your chopped salad - so refreshing. People always ask me for the recipe.
5 from 4 votes
Course Salad
Cuisine American
Servings 14 cups


  • 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.


To make this recipe compliant to Chef AJ’s Ultimate Weight Loss Program – sub rinsed and drained black beans for the edamame, sub diced jicama for the almonds, leave out the coconut, sub grapes  cut in half or pomegranate seeds for the currants.
 If you don't have an electric pressure cooker -In a medium size sauce pan mix 4 cups water and quinoa, over a medium heat bring to a boil, reduce to a simmer, cover and cook 10-15 minutes or until all water has been absorbed. Set aside to cool.