California Quinoa Salad

This past Spring Break, we took a family trip out to California….and pretty much fell in love with it. We especially loved Southern California! Luckily, being in the Stand Up Paddleboard business, we have a lot of opportunities to travel out there. Actually, Darren just spent a week in Laguna Beach and Coronado for some meetings, networking, and a race. I loved seeing all of the pictures, but was kind of bummed that I didn’t get to make the trip with him this time. I shouldn’t complain too much since we have some pretty awesome beaches and trails near us. Whenever I need my “beach fix” I just head across the street to this….

Today was the perfect day for a jog on the trails –

running the stairs-

and a cool down walk on the beach –

Ending with a few yoga poses since I missed my usual class this morning.

I was definitely ready for lunch by the time I got home!  It only seemed fitting to make this quinoa salad inspired by the flavors of California. My fellow SUP and yoga-loving friend made this for me this summer and I completely forgot about it until just recently.

It’s a lot of chopping…..

But I promise it’s worth it!

California Quinoa Salad

Ingredients (amounts are estimates, use more or less based on your taste preference!)

1 cup quinoa (red, white or a mix)

1 ripe mango, diced

1/4 large red onion, finely chopped

1/2 red pepper, chopped

1/2 cup pre-steamed or frozen edamame (shelled)

1/2 cup sliced or slivered almonds, toasted

1/2 avocado, diced

1/2 cup dried cranberries, cherries, or raisins

1/2 cup shredded, unsweetened coconut

handful of cilantro, chopped

2 T. balsamic vinegar (she suggests fig vinegar if you have it, but I used balsamic)

juice of 1/2 of a lime

1 T. olive oil

Directions

Rinse quinoa and cook according to package. I usually bring mine to a low boil (covered) for about 15 minutes and then let it sit covered off the heat for another 10 minutes. Place in a dish to cool in the refrigerator for a few hours.

Chop all veggies and toast almonds if necessary.

Mix balsamic, lime juice, and olive oil.

Combine cooled quinoa with all of the other ingredients and toss with dressing. Season with a little sea salt and fresh ground pepper.