• In a saucepan add quinoa and 1 cup of water
• Place on high flame and let it cook till tender
• Place a lid over the saucepan so that it cooks quicker
• After 5 minutes remove the saucepan from flame 
• Fluff up the quinoa with a fork
• Let the quinoa cool
• In a separate bowl mix together the balsamic vinegar and lime zest
• In a larger bowl, place cooked and cooled quinoa, mangoes, edamame, coconut flakes, raisins, bell pepper, onions, and almonds
• Add salt and pepper to your liking
• Give the mixture a good toss
• Add the vinegar dressing over the salad
• Give the salad another good toss so that everything mixes properly
• Sprinkle cilantro leaves
• Place in the fridge to chill
• Serve after 15 minutes

Tips for this recipe

• We recommend eating a chilled salad as it brings out the flavors properly
• You can cook quinoa using the instant pot method as well
• You can add any tropical fruit available like oranges or pomegranate 
• Store in an airtight container and consume within a week
• You can use the vinegar and zest dressing with other foods too