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Whole Foods California Quinoa Salad Recipe

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 351 kcal


  • 1 cup quinoa
  • 2 lime zest
  • 1 peeled and diced mango
  • 1/2 cup shelled edamame
  • 1/4 cup coconut flakes, unsweetened
  • 1/4 cup raisins
  • 1/4 cup balsamic vinegar
  • 1 red bell pepper diced
  • 1/3 cup red onion diced
  • 1/4 cup unsalted almonds slivered
  • 2 tbsp fresh cilantro chopped
  • Salt and pepper to taste


  • 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 flameĀ 
  • 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 pomegranateĀ 
  • Store in an airtight container and consume within a week
  • You can use the vinegar and zest dressing with other foods too
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