Ingredients
Salad:
- 1 1/2 cups water
- 3/4 cup red quinoa
- 1 red bell pepper diced
- 1 mango cut into 1/2 inch chunks
- 1/2 red onion chopped
- 1 cup pineapple cut into 1/2 inch chunks
- 1/4 cup slivered almonds
- 1 cup edamame shelled
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- 2 tablespoons pineapple juice if you have some from the pineapple, otherwise add orange juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons fresh mint minced
Instructions
- Rinse the quinoa really well to remove the bitter coating.
- Add the quinoa to the pot with water and bring it to a boil.
- Reduce the heat to medium-low and cook, covered, for 15-18 minutes.
- Remove from the pan into a large bowl and spread apart to help it cool faster.
- Add the dressing ingredients together and whisk until combined.
- Add the rest of the salad ingredients to the cooled quinoa and toss.
- Add the dressing evenly over the salad and toss before serving.
Nutrition
Serving: 6servings | Calories: 222kcal | Carbohydrates: 28.2g | Protein: 8.3g | Fat: 10.3g | Saturated Fat: 1.2g | Sodium: 203mg | Fiber: 4.6g | Sugar: 15.5g
