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Whole Foods California Quinoa Salad | Bakerette.com

Whole Foods California Quinoa Salad {Copycat}

This copycat recipe for Whole Foods California Quinoa Salad is exploding with sweet mango, bell peppers, edamame and coconut

I broke my streak of eating desserts to bring you this healthy version of Whole Foods’ California Quinoa Salad. When I was at Whole Foods Market not too long ago, I purchased their California Quinoa Salad. I fell in love with it and wanted to experiment with it at home.

This copycat recipe for Whole Foods California Quinoa Salad is exploding with sweet mango, bell peppers, edamame and coconut | Bakerette.com

I found this quinoa salad recipe by DamnDelicious.net and it seemed to be pretty darn close to Whole Foods original. It’s a colorful salad with a variety of flavors and textures.

Quinoa (pronounced “keen-wah”) is one of the world’s healthiest foods. Incas discovered this superfood three to four thousand years ago and believed it increased the strength and physical constitution of their warriors.

Quinoa is rich in protein. It is one of the few foods that contain ALL nine essential amino acids that is crucial for human nutrition. Quinoa is high in fiber, iron, lysine, magnesium, riboflavin (B2), and manganese.

This copycat recipe for Whole Foods California Quinoa Salad is exploding with sweet mango, bell peppers, edamame and coconut | Bakerette.com

Toss this superfood with mango, bell peppers, edamame and coconut and you’ve got yourself a super healthy and nutritional dish!

Jen at Bakerette.com

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Whole Food's California Quinoa Salad {Copycat}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 1 cup quinoa
  • 1/4 cup balsamic vinegar
  • Zest of two limes
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 cup shelled edamame
  • 1/3 cup chopped red onion
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Cook quinoa in 2 cups of water according to package directions; set aside to cool.
  2. Meanwhile, mix together balsamic vinegar and lime zest for dressing; set aside.
  3. In a separate bowl, toss together quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins, and cilantro.
  4. Drizzle with balsamic vinegar dressing.

Recipe adapted from DamnDelicious.net

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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