Jo Cooks · by Joanna Cismaru★ 4.5 (18)
Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 27%
CARBS 78G54% OF CAL
13G FIBER15G OTHER50G TOTAL SUGAR
FAT 25G40% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright quinoa salad with mango, coconut, almonds, and edamame dressed in a lime-honey vinaigrette. Colorful, healthy, and crave-worthy.
mainamericansaladdairy freegluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup quinoa (dry)
- 1 cup water (to cook quinoa)
- 1 large mango (chopped in small pieces)
- ¼ small red onion (chopped)
- ½ red bell pepper (chopped)
- ¾ cup shredded coconut (unsweetened)
- ¾ cup almond slices ( or slivers, toasted if preferred)
- 1 cup raisins
- 1 cup edamame (shelled, thawed if frozen)
- ¼ cup cilantro (chopped, or parsley if you don't like cilantro)
- 4 tablespoon lime juice (from 2 limes)
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 27%
CARBS 78G54% OF CAL
13G FIBER15G OTHER50G TOTAL SUGAR
FAT 25G40% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 213mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 917mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.