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


  • 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


  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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