Whole Food's California Quinoa Salad
Try this Whole Foods California Quinoa Salad recipe, or contribute your own.
Try this Whole Foods California Quinoa Salad recipe, or contribute your own.
- Carbohydrate 66.3465911042419 g
- Cholesterol 0 mg
- Fat 10.8510749453426 g
- Fiber 9.36388754713794 g
- Protein 12.4611661278502 g
- Saturated Fat 3.7217441609953 g
- Serving Size 1 1 Serving (237g)
- Sodium 14.0154911732567 mg
- Sugar 56.982703557104 g
- Trans Fat 1.48212407246296 g
- Calories 397 calories
Step-by-step
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
- In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro.
- Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
- Serve immediately.
Standard grain salads often rely on heavy oil-and-vinegar emulsions to bind disparate elements, but this tropical-leaning variant uses a sharp, fat-free acid dressing that acts primarily as a bright top note rather than a heavy coating. Quinoa requires absolute cooling before mixing; introducing hot grains above 45 degrees Celsius to delicate produce like mango and fresh herbs causes immediate wilting and releases excess water into the bowl. Rinsing cooked quinoa in cold water stops internal cooking and preserves the structural integrity of each tiny germ ring, preventing a pasty consistency.
Managing Ingredient Substitutions
Modifying components in this mix alters both hydration levels and structural integrity. Substituting dried currants for raisins requires a 1:1 ratio, though currants provide a more concentrated tartness without altering moisture. Replacing edamame with green peas introduces excess sweetness and a softer bite, sacrificing the essential protein-rich crunch that balances the diced bell pepper and sliced almonds. When swapping balsamic vinegar for fresh lime juice, reduce the volume by half because citrus acidity hits the palate much sharper than aged grape must. Toasting the unsweetened coconut flakes in a dry skillet over medium-high heat for precisely three minutes develops surface pyrazines, adding crucial nutty depth that raw flakes lack. Almonds should be sliced rather than chopped to maximize surface area contact with the dressing.
- Avoid dressings with high water content; they pool at the base of the bowl rather than clinging to the grains.
- Store leftovers in an airtight glass container for no longer than forty-eight hours to keep the bell pepper crisp.
- Toast nuts just until aromatic; overcooking past four minutes burns delicate coconut oils instantly.
