1 cup edamame, fresh or, if frozen, thawed
1 jar of mango in light syrup, diced (reserve juice for dressing)
1 red pepper, finely diced
1 small red onion, finely diced
1 jalapeno pepper, seeded and ribs removed and finely diced
1/2 cup unsweetened coconut flakes
1/2 cup sliced and toasted almonds
1/2 cup golden raisins
1/4 cup cilantro, chopped
Zest of 1 lime
1/4 cup balsamic vinegar
1/4 cup reserved mango juice
1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1. About and hour or two before making the salad, prepare the quinoa. Rinse and drain dry quinoa and then add 2 cups of water in a pan, bring to a boil. Cover and simmer quinoa for about 15 minutes. After water is absorbed, remove lid and place a clean flour sack towel on top of pan and place lid back on top. This will absorb steam and water and allow your quinoa to be light and fluffy. Place quinoa in the refrigerator until cold. Alternatively, you can spread the quinoa on a baking pan and place it in the freezer for about 10 minutes to cool it. In either case, make sure the quinoa is dry and cold to make the salad.
2. Place cooked quinoa in a large bowl and add the remainder of the ingredients and give it a good stir.
3. Prepare the dressing by zesting one lime, then juicing both limes into a small mixing bowl. Add the vinegar, reserved juice, salt and cayenne pepper (use more or less cayenne depending upon how spicy you want it). Mix well and adjust seasoning.
4. Pour dressing over quinoa and serve immediately or refrigerate until ready to serve.
5. Makes 8-10 servings as a side dish or 4 large servings for a salad.
Serve alone or on a bed of lettuce or if you want to add meat, it goes well with grilled chicken or shrimp which has been cooked and cooled.
Refreshing and very filling!