Whole Foods Knock-Off Quinoa Salad

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Last week was a little carb-heavy wasn’t it? Sorry about that. How about a few vegetables before I inevitably veer back into the butter and sugar category?

This happy accident of a quinoa salad was the perfect antidote to all those carbs. I was having a friend and her daughter over for a playdate and as much as I enjoy my typical lunch of crusts off my daughter’s peanut butter sandwiches and leftover apple slices, I decided a playdate needed something a tiny bit nicer. On a side note I thought having one kid at home all year was going to be dreamy with romanticized notions of elaborate tea parties and nail painting and craft projects. In reality, my kid who has only ever known pack mentality, with two brothers so close in age, gives me the weary side eye because I just don’t play babies/animals/momanddad the right way and begs for shows ALL DAY LONG.

So back to this playdate and that salad. Ages ago I pinned a Whole Foods knock-off quinoa salad. I’ve never had the salad from Whole Foods because my small town doesn’t actually have a Whole Foods, but it was oddly reminiscent of a salad I remembered from childhood gatherings at my grandparent’s house and I had always meant to try it. So I did, except I had to swap a few things for what I had at home, and it ended up being delicious. I ate it the next day for lunch and the salad is one that gets even better after it hangs out in the fridge for a couple hours.

The little girls played for a couple hours and made quite the elaborate craft project out of brown paper lunch snacks and glue and the mamas got time to hang out and eat lunch in peace. A success all around.

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Whole Foods Knock-Off Quinoa Salad with Mango and Edamame

  • 2 cups quinoa, cooked and cooled (I used two packets of Seeds of Change brown rice and quinoa mix)
  • 1.5 cups mango, diced (I used frozen, let them thaw on the counter, then diced up)
  • 1.5 cups shelled raw edamame
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 1 cup slivered almonds
  • 1 cup raisins
  • 1 cup shredded coconut
  • 1/4 cup chopped parsley
  • 3 limes, juiced
  • 3 tablespoons white wine vinegar
  • 1 teaspoon coarse salt

In a large bowl mix the quinoa, vegetables, fruit and garnishes together. In a small bowl, stir the lime juice, vinegar and salt together. Pour over the salad and mix well. Chill in the fridge for a couple of hours before serving.

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