This fresh California Quinoa Salad is a meal prep win. Make it on Sunday and pack it with whatever vegetables you have on hand. You’ll have healthy gluten free lunches all week! {gluten free}
Wouldn’t it be nice if the salad fairy came every Sunday and stocked our fridges with healthy, protein filled salads that we could eat all week? Well, you are that salad fairy. Make it happen.
Try it just one week and you’ll be hooked. When I don’t have a salad made I eat whatever is in sight and it’s usually not pretty.
This salad is a re-make of a Whole Foods favorite called California Quinoa. I made a few minor adjustments based on my taste and I added sunflower sprouts.
A note about sprouts. I have just discovered that my Whole Foods carries a new brand of sprouts from a local grower that I trust.
Sprouts are seriously good for you but not always easy to find. These are clearly optional and the salad will be just as delicious without them.
If you would like to learn more about the health benefits of sprouts visit Dr. Mercola’s website.
I have just read his new book Effortless Healing and it’s a good read for anyone who wants to use food to improve their health.
This salad has delicious flavors with the flaked coconut, almond and honey dressing. It’s a bit sweet with lots of crunch from the veggies and freshness from the cilantro.
Feel free to substitute basil or parsley if you don’t like cilantro.
Add any extra veggies you have lying around like cucumbers, tomatoes or carrots.
Need More Fresh Salads In Your Life?
More Sunny Quinoa Salad Recipes:
- Mediterranean Quinoa Chickpea Bowl
- Indonesian Beef and Quinoa Bowl
- Detox Quinoa Salad with Turmeric Tahini Dressing
- Quinoa Breakfast Bowl with Eggs, Tomatoes and Avocado
If you plan to keep this in the refrigerator for the week, best if you leave the dressing off and dress it just prior to eating. Lucky me, I have my lunch ready to go!
Whole Foods Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 2 cups water
- 1/2 small red pepper diced small
- 1/4 red onion diced small
- 1/2 cup flaked unsweetened coconut
- 1/2 cup chopped almonds
- 1 cup frozen edamame thawed
- 1/2 cup cilantro chopped
- 1 cup sunflowers sprouts optional, washed and chopped
- Dressing:
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- juice and zest of 2 limes
- 1 1/2 tbsp honey
- salt and pepper to taste
Instructions
- Cook the quinoa according to package directions.
- Put all ingredients for dressing in a mason jar and shake well.
- In a large bowl toss all remaining ingredients. Add the cooled quinoa and top with dressing. Add salt and pepper to taste. Toss and enjoy.
Nutrition
I love that you are researching and creating recipes that promote good health. Can’t wait to make this!