Kitchen notes · a little help before you start
Quinoa Salad
The sweet bites in this quinoa salad make it a cheerful bowl to open at lunchtime. Mango and raisins sit among the tender grains, with almonds adding crunch. A lime-and-balsamic dressing keeps the sweetness lively, while edamame makes each forkful feel a little more substantial.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Cool the quinoa first
Cook according to its package, then let it cool before adding it to the salad.
2. Whisk dressing separately
Combine the dressing ingredients in a small bowl before adding them to the main salad.
3. Toss the whole bowl well
Combine the salad ingredients with cooled quinoa, then add dressing and toss before serving cold.
Get to know the ingredients
Shelled edamame
Use shelled edamame, thawing it first if frozen as the entry specifies.
Unsweetened coconut
The coconut is listed unsweetened for mixing through this fruit-and-grain salad.
Cilantro alternative
The entry allows chopped parsley if you prefer it to cilantro.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Quinoa Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve the salad cold
Toss the cooled quinoa and all prepared salad ingredients with dressing, then serve cold.
A little more help as you go
Almond choices
Use sliced or slivered almonds, toasted if preferred as the ingredient entry allows.
Small mango pieces
Chop the mango into small pieces before mixing it through the quinoa.
A few questions you might have
Should the quinoa be warm for mixing?
Let it cool first, then combine and serve the dressed salad cold.
Can I use parsley instead of cilantro?
Yes, parsley is the substitution listed in the ingredient entry.
Do frozen edamame go in directly?
Thaw frozen shelled edamame before adding them, as specified.
Does the coconut need to be sweetened?
Use unsweetened shredded coconut.
Can I toast the almonds?
The almond entry explicitly allows toasting them if preferred.
Any more cooking tips?
Unlike salads that are made with lettuce, spinach, kale, etc., there is nothing in this recipe that will wilt. It’ll stay fresh for 3-4 days refrigerated. Transfer leftovers to an airtight container before storing in the fridge. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
