Vegan California Quinoa Salad (plus shrimp- not vegan-whomp whomp whomp) – this is not something I would have made on my own, but it was made for me and I loved it. Made it again this week and it is just as good as I remember. Bright and full of flavor. Perfect as a meal or a side to some grilled fish or chicken.
1/2 cup quinoa, uncooked
1 cup water
2 honey mangos, peeled and diced
1 red bell pepper, diced
1 green onion
1/2 cup shelled edamame
1/2 cup unsweetened coconut flakes
2 tablespoons chopped fresh cilantro leaves
1 T balsamic vinegar
Juice of 1-2 lime
In a large saucepan of 1 cup water, cook quinoa according to package instructions; set aside to cool.
In a large bowl, combine quinoa, mango, bell pepper, edamame, green onion, coconut flakes, and cilantro. Pour the balsamic vinegar & lime juice on top of the salad and gently toss to combine.