4 C cooked red quinoa (can use any color - cook according to package instructions and cool)
2 mangos, chopped into ½ inch cubes
⅓ C golden raisins
½ C cooked shelled endamame
¼ C slivered toasted almonds
2 green onions, chopped
S&P to taste
For the Honey Lime Vinaigrette:
juice of 2 large limes
2 Tbsp honey
⅓ C white balsamic vinegar
¼ C good quality olive
Instructions
For the Honey Lime Vinaigrette:
In a small bowl add all of the ingredients for the vinagrette except for the olive oil. Slowly drizzle the olive oil while whisking. Set aside
For the Quinoa Salad:
In a large bowl add all quinoa salad ingredients except S&P. Add vinaigrette and stir to coat, season with S&P to taste. Refrigerate for at least 1 hour before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/summer-quinoa-salad/