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.
2cupsTri colored Quinoarinsed and drained or any color of quinoa
2 1/2cupswater
2cupsOrganic Shelled EdamameCooked according to pkg directions, cooled
1red bell pepperfinely diced
1/2cupslivered almonds
1/2cupdried currants – can sub raisins or dried cranberries
1/2cupunsweetened shredded coconut
1/2cupfresh cilantrochopped
1cupred onionfinely diced
juice of two limes and the zest
4TablespoonsBalsamic Vinegar
2 1/2cupsmangodiced or pineapple or peaches
Instructions
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.
Notes
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.