Copycat Kosher Quinoa salad
This salad was Inspired by a Whole Foods recipe found on many of the company's daily buffet offerings. It is a delicious, with layers of sweet and tart ingredients…and yes, It is Passover friendly
1/3 cup balsamic vinegar
Zest of 2 limes OR 2 lemons
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 cup uncooked quinoa
1 mango, peeled, and diced
1 red bell pepper, diced
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/4 cup dried cranberries or raisins
2 tablespoons chopped fresh cilantro leaves
*Optional: ½ cup edamame (Non-Pesach preparation)
Add 2 cups water to a large pot. Cook quinoa according to package instructions; set aside.
In a small bowl, whisk together vinegar, olive oil, honey and lime or lemon zest; set aside.
In a large serving bowl, combine cooked quinoa, mango, bell pepper, (edamame if using), onion, coconut flakes, almonds, cranberries and cilantro. Just before serving, pour the balsamic vinegar dressing on top of the salad and gently toss to combine.
Approximately 6-8 servings as a side, 3-4 servings as a main
Note: Add crumbled goat cheese to take it up a notch!
Recipe:Kosher, Copycat, Salad