Quinoa Salad with Pineapple, Mango and Edamame
Quinoa Salad with Pineapple, Mango, and Edamame
It’s book group time, but we tease that we’re more of a food group than a book group because everyone brings fabulous food and we talk more about the food than the book. Oh well! Today we’ve all been asked to bring a salad so I am bringing this yummy quinoa and fruit salad inspired by this recipe I found at My Columbian Recipes blog here. Erica has been blogging since 2009 bringing her rich Columbian culture to her recipes. Thanks for the inspiration Erica. Quinoa (pronounced keen-wa) is a high protein seed, not a grain at all, but cooks like rice. It goes with so many ingredients; I love its versatility. Let me know what you think.
Quinoa Salad with Pineapple, Mango and Edamame
- Quinoa Salad with Pineapple, Mango and Edamame
- 1 cup red quinoa, rinsed and drained
- 1 cup diced fresh pineapple
- 1 cup diced fresh mango
- 1 avocado, peeled and diced
- 1/2 cup diced cucumber
- ½ cup shelled, cooked edamame, thawed if frozen
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- ¼ cup shaved dried coconut
- ¼ cup toasted pumpkin seeds
- Juice of 2 limes
- 2 Tbsp olive oil
- 2 Tbsp agave nectar
- ½ tsp dry mustard
- 1/2 tsp salt
- ¼ tsp celery seed
Dressing
- Cook quinoa according to package directions. Allow to cool.
- Combine pineapple and next eight ingredients through pumpkin seeds in a medium bowl.
- Combine all ingredients in a food processor fitted with a metal blade. Cover and process until smooth. Pour over quinoa mixture and toss to combine. Cover and chill until ready to serve.
For the dressing:
insidekarenskitchen.com
Chandy
This made my mouth water when I saw it on your counter yesterday morning. I can’t wait to try the recipe.
Anonymous
Thanks Chandy. It was well received at book group!
Megan
I made this a couple nights ago and we loved it! I used raw honey instead of agave and I used sprouted pumpkin seeds instead of toasted.It was delish! Thanks for the great recipe!
xo, Megan