This recipe, from Arlene Joseph, is super fresh, delicious, and always a crowd pleaser.
Mango Pineapple Quinoa Salad
Prep Time
20 mins
Total Time
20 mins
Servings: 4 people
Ingredients
Salad Ingredients:
- 1 cup uncooked Quinoa
- 2 cups of Vegetable Broth
- 1 8 oz bag shelled Edamame
- 1 can Black Beans
- 1 can Garbanzo Beans
- 1 Red Bell Pepper diced
- 1 Orange Bell Pepper diced
- 1 Yellow Bell Pepper diced
- Mangoes peeled and diced
- Pineapple peeled and diced
- 1 bunch Green Onions thinly sliced
- ½ - 1 bunch Cilantro chopped
Dressing Ingredients:
- 5 tbs Red Wine Vinegar
- 3 tbs Extra Virgin Olive Oil
- 2 freshly squeezed Lemons
- 1 freshly squeezed Lime
- Sea Salt to taste
- Black Pepper to taste
Instructions
-
- Cook quinoa in vegetable broth. Set aside to cool or place in refrigerator to cool.
-
- Steam edamame according to packet instructions. Set aside to cool or place in refrigerator.
-
- Drain and wash black beans and garbanzo beans. Leave in colander to drain fully.
-
- Chop bell peppers, mangoes, pineapples, green onions and cilantro.
-
- Place all salad ingredients in a bowl.
-
- Whisk together red wine vinegar, extra virgin olive oil, lemons, lime, salt and pepper. Adjust “tanginess” to your liking. This will be offset quite nicely with the sweetness from the fruits.
-
- Pour dressing in and mix gently to combine. Adjust flavors if necessary, especially salt and pepper.
-
- Place in the refrigerator for at least a few hours allowing all the flavors to be combined and absorbed.