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Serves: 2

INGREDIENTS

For salad

  • 1 cup quinoa dry
  • 2 cup water to cook quinoa
  • 1 large orange chopped in small pieces
  • 1/4 small red onion chopped
  • 1 red bell pepper chopped
  • 3/4 cup shredded coconut unsweetened
  • 3/4 cup almond slices or slivers, toasted if preferred
  • 1 cup edamame shelled, thawed if frozen
  • 1/4 cup cilantro chopped, or parsley if you don’t like cilantro

For dressing

  • 4 tbsp lime juice from 2 limes
  • 2 tbsp cider vinegar
  • 1 tbsp olive oil
  • salt and pepper to taste

INSTRUCTIONS

  • Cook the quinoa according to package instructions. Let cool.
  • Whisk all the dressing ingredients together in a small bowl.
  • In a large bowl toss all the salad ingredients together including the cooled quinoa and add the dressing. Toss it well and serve cold.