The nutty flavor of red quinoa pairs beautifully with fresh strawberries, edamame, almonds and toasted coconut in this cold grain salad. Be sure to chill at least 2 hours so the salad can absorb the full flavor of the balsamic dressing. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Whisk together vinegar, oil and salt in a small bowl.

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  • Stir together quinoa, edamame, almonds and coconut in a large bowl. Drizzle with dressing; toss to coat. Gently stir in strawberries.

  • Cover and chill 2 to 24 hours before serving. Serve cold.

Tips

Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts

182 calories; 8 g total fat; 1.1 g saturated fat; 152 mg sodium. 349 mg potassium; 21.4 g carbohydrates; 4.8 g fiber; 7 g sugar; 7.8 g protein; 7 IU vitamin a iu; 24 mg vitamin c; 152 mcg folate; 53 mg calcium; 2 mg iron; 75 mg magnesium;