California Quinoa Salad

According to the New York Times, more than 750 flights with at least one stop in the United States were canceled this past holiday weekend as the Omicron variant of the coronavirus sidelined crews during one of the year’s busiest times for travel. In New Jersey, lines at Covid testing centers are hours long putting a further crimp in the plans of travelers (sigh). It’s time for a getaway to warmer climes and if you can’t get there in person, you can certainly make this California quinoa salad and enjoy a little armchair travel.

California Quinoa Salad

This is a copycat recipe of a very popular Whole Foods salad. This healthy, nutritious salad is loaded with sweet mango, bell peppers and edamame beans. It’s a snap to put together and lasts up to five days in the refrigerator. This recipe is by Greta Podleski, published in her excellent cookbook, Yum & Yummer. So banish those January blahs and add a little sunshine to your day with this easy-to-prepare California quinoa salad.

Assemble your ingredients. In a medium pot, combine the quinoa and water. Add 1 teaspoon of consommé powder. Bring the quinoa to a boil over medium-high heat. Reduce the heat to low, cover the pot and simmer for 12-15 minutes until all the water is absorbed and the quinoa is soft. If the water evaporates before the quinoa is fully cooked, add 1/4 cup of water to the pot and continue cooking until the quinoa is softened. Remove the pot from the heat and allow the quinoa to stand for 10 minutes. Spread the quinoa out on a cooking sheet and allow it to cool completely.

Toasting the almonds adds warm nutty flavor to this salad. Preheat a nonstick frying pan over medium-high heat. Spread the almonds in the pan and stir them constantly until they turn light golden. Don’t walk away from the pan. The almonds will burn. 

In a large bowl, stir together the cooled quinoa, mangos, edamame beans, bell peppers, dried cranberries (Craisins®) and onions.

In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar (white or regular) and honey. Add salt and pepper to taste. Pour the dressing over the salad before serving. Garnish with the toasted almonds. Easy!

Print Recipe

California Quinoa Salad

Soups and Salads

By Greta Polleski, Yum & Yummer – Serves: 8-10

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

This healthy, nutritious salad is loaded with sweet mango, bell peppers and edamame beans.

Ingredients

• For Quinoa
• 1 cup quinoa, rinsed
• 2 cups water
• 1 teaspoon consommé powder
• For Salad
• 1 cup ripe mango, peeled and diced
• 3/4 cup red bell pepper, diced
• 3/4 cup frozen shelled edamame beans, thawed
• 1/4 cup red onion, finely minced
• 1/2 cup dried cranberries, (Craisins®)
• 1/2 cup sliced almonds, toasted
• For Dressing
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Fine sea salt and freshly ground pepper to taste

Instructions

1

Assemble your ingredients. In a medium pot, combine the quinoa and water. Add 1 teaspoon of consommé powder. Bring the quinoa to a boil over medium-high heat. Reduce the heat to low, cover the pot and simmer for 12-15 minutes until all the water is absorbed and the quinoa is soft. If the water evaporates before the quinoa is fully cooked, add 1/4 cup of water to the pot and continue cooking until the quinoa is softened. Remove the pot from the heat and allow the quinoa to stand for 10 minutes. Spread the quinoa out on a baking sheet and allow it to cool completely.

2

Preheat a nonstick frying pan over medium-high heat. Spread the almonds in the pan and stir them constantly until they turn light golden. Don't walk away from the pan. The almonds will burn. 

3

In a large bowl, stir together the cooled quinoa, mangos, edamame beans, bell peppers, dried cranberries (Craisins®) and onions.

4

In a small bowl, whisk together the olive oil, lime juice, balsamic vinegar (white or regular), honey, salt and pepper. Pour the dressing over the salad before serving. Garnish with the toasted almonds.

Notes

This salad will last up to five days in the refrigerator.