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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
2 hrs 15 mins


Ingredient Checklist


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

  • 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.


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; protein 7.8g 16% DV; carbohydrates 21.4g 7% DV; exchange other carbs 1.5; dietary fiber 4.8g 19% DV; sugars 6.8g; fat 8g 12% DV; saturated fat 1.1g 5% DV; cholesterolmg; vitamin a iu 6.7IU; vitamin c 23.6mg 39% DV; folate 151.8mcg 38% DV; calcium 53.5mg 5% DV; iron 2mg 11% DV; magnesium 74.9mg 27% DV; potassium 348.6mg 10% DV; sodium 151.6mg 6% DV.