Receta Coconut Quinoa Salad #meatlessmonday #glutenfree

by Anne-Marie Nichols

Coconut Quinoa Salad #meatlessmonday #glutenfree

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

Ingredients:

• 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

Directions:

Cook quinoa according to package directions.

Meanwhile, prepare the salad by combining edamame, beans, red peppers, mushrooms, scallion, dried cranberries, coconut and carrot.

Remove quinoa from heat; set aside to cool for 5 minutes. Add cooked quinoa to the bowl of salad ingredients.

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.