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Coconut Quinoa Salad

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coconut-quinoa-salad

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups cooked shelled edamame
  • 1 (15 oz.) can white beans, rinsed and drained
  • 1 cup finely diced red bell peppers
  • 4 button mushrooms, finely chopped
  • 1/2 scallion, thinly sliced diagonally
  • 1/4 cup dried cranberries
  • 1/4 cup shredded coconut
  • 1 carrot, chopped
  • 1/3 cup San-J Tamari Ginger Dressing
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup roughly chopped parsley
  • 1/4 teaspoon lime zest
  • Sea salt and black pepper, to taste

Cooking Instructions

Servings: 6

Cook quinoa according to package directions. 

Meanwhile, prepare the salad by combining edamame, beans, red peppers, mushrooms, scallion, dried cranberries, coconut and carrot.

Remove quinoa from heat; set aside to cool for 5 minutes. Add cooked quinoa to the bowl of salad ingredients. 

Pour San-J Tamari Ginger Dressing on top; gently toss to combine. Sprinkle with fresh cilantro, parsley, lime zest, sea salt and pepper.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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