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.
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.
182 calories; protein 7.8g; carbohydrates 21.4g; dietary fiber 4.8g; sugars 6.8g; fat 8g; saturated fat 1.1g; vitamin a iu 6.7IU; vitamin c 23.6mg; folate 151.8mcg; calcium 53.5mg; iron 2mg; magnesium 74.9mg; potassium 348.6mg; sodium 151.6mg.