Coconut Quinoa Salad #meatlessmonday #glutenfree

Coconut Quinoa Salad

Here’s another wonderful gluten free recipe the folks at San-J sent me from Amie Valpone of The Happy Apple. It would make a terrific side dish most nights, but is perfect for Meatless Monday as a main dish since quinoa is an excellent source of vegetarian protein – just double the amounts so you have plenty to serve. 

Coconut Quinoa Salad

By Amie Valpone of The Healthy Apple

Serves 6

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 Gluten Free Tamari Ginger Asian 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

Directions:

  1. Cook quinoa according to package directions.
  2. Meanwhile, prepare the salad by combining edamame, beans, red peppers, mushrooms, scallion, dried cranberries, coconut and carrot.
  3. Remove quinoa from heat; set aside to cool for 5 minutes. Add cooked quinoa to the bowl of salad ingredients.
  4. Pour San-J Gluten Free Tamari Ginger Asian Dressing on top; gently toss to combine. Sprinkle with fresh cilantro, parsley, lime zest, sea salt and pepper.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

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