Coconut lime quinoa salad

By Sara Lynn Cauchon
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
coconut-lime-quinoa-salad
Credit:

THE SOCIAL

Be sure to check out Sara Lynn's meal planning site here.

TOTAL TIME

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • ½ English cucumber, diced
  • 1 mango, pitted and diced
  • 1/2 cup shredded red cabbage
  • 1/2 cup shelled edamame, cooked
  • 1 carrot, peeled and shredded
  • ¼ red onion, finely diced
  • 1/4 cup coconut chips
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup coconut milk
  • 1 lime, zest and juice
  • 2 tablespoons agave syrup
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

Directions

  1. Cook the quinoa according to the package directions. Allow it to cool completely.
  2. In a large bowl, toss together all of the ingredients.
  3. Serve immediately or store in the refrigerator for up to 4 days.
NUTRITIONAL GUIDELINES (PER SERVING)
Calories 310

WATCH

The Social Daily at 1pm ET on CTV

FOLLOW Sara Lynn Cauchon

Bell Media Lifestyle Specialty Terms of Use Privacy Policy