Coconut-Lime Mango Quinoa Salad

This is so yummy! I saved this a while ago on Pinterest and in an effort to make something different this week with my sweet husband's resounding, repeating questioning, "what are we going to eat this week?" Yup. "This week." Not like tomorrow, or today for lunch, this week. I admit it is helpful to figure it all out before we wander through the grocery store but I mean really...so worried about this stomach! 

Chopped ingredients for the quinoa salad

I'm not usually a fan of quinoa on it's own so I'm always a little prejudice when it's the base of any recipe. I should learn by now it's always delicious when creatively mixed with other things. The original recipe can be found here on Layers of Happiness' blog. 

{Coconut-Lime Mango Quinoa Salad}

Ingredients:
2 cups quinoa, uncooked, rinsed very well and drained

1 cup fresh mango chunks, about 1 mango
1/2 large red onion, diced
1 medium-large red pepper, diced
1/2 cup cilantro, chopped
1 1/2 cups shredded, sweetened coconut
3/4 cup slivered almonds
1 cup golden raisins  I removed raisins from my recipe as I'm not a fan, but feel free to add them to yours!
9 oz. edamame/1 container from the vegetarian/vegan aisle at my grocer but you can add up to 2 cups

Juice of 5 limes
3 Tablespoons Balsamic Vinegar

*You will need 1 very large bowl to mix the quinoa, toppings and juice/vinegar. I used my large (4 qt) pyrex bowl with lid.

Directions:

1. Prepare the quinoa according to the package directions. Make sure that you wash your quinoa thoroughly. This process took me several rinses before the water above the quinoa when added to my bowl was very nearly clean. The package instructions will likely have you use water or broth to cook the quinoa and I simply used water. You don't need the extra flavor with all the goodies you'll add!

2. While the quinoa is coming to a boil cut/dice & prepare the remaining ingredients (less the limes and balsamic vinegar) in a medium size bowl. Mix together and set aside.

3. Juice your five limes and set aside in a bowl or juicer.

4. Once your quinoa has sit for 5 minutes, fluff with a fork and pour into your very large bowl. Add the chopped ingredients and mix thoroughly. Pour the lime juice through a strainer over the quinoa and mix well again. Finally, add the 3 Tbsp. of balsamic vinegar and mix thoroughly again. 

Completed salad!

The original recipe says to enjoy immediately and that it will last for 5 days as well so I really imagine it's fine to make ahead of time. I devoured several spoonfuls just to make sure it was indeed as yummy as each previous bite then simply let it cool before placing on the top and putting it in the fridge. I think the next time I make this I will add a second mango and stick to the 9oz. of edamame.  This makes a great potluck side dish but be sure to note that it contains nuts! It would also be a great "bed" for grilled chicken.  The possibilities and flavors are endless. 

Enjoy!!