CARE Recipe: Summer Very Mint Quinoa Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Very Mint Quinoa Salad

This idea was originally posted by a CARE member saying:

“I just stumbled across “summer very mint quinoa salad” at the Fresh & Natural Deli. I have no recipe, but here are the ingredients: tri-color quinoa, coconut yogurt, strawberries, blueberries, mangos, coconut, agave, lime juice, fresh mint leaves. I’m not keen on mint, but it was just the right amount, so it didn’t overwhelm the flavor. It was refreshingly different.”

I love turning ingredient labels into recipes so played with this one- adding edamame for more protein and came up with the following adaptation of this salad. The smell is absolutely intoxicating as you make this salad. I haven’t tried the store’s version of it to see how close I am to the original in taste, but I think that’s ok.

  • Total Time: 30 minutes
  • Yield: 8

Ingredients

For dressing

  • 1 cup low fat plain Greek yogurt
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 1/4 cup fresh mint
  • pinch salt

For the combined salad

  • 2 cup COOKED quinoa, cooled
  • 4 cups shelled edamame, cooked and cooled
  • 6 cup berries, (any combination, slice strawberries)
  • 1 mango, diced
  • 1 cup unsweetened coconut flakes

Instructions

  1. In a large mixing bowl, add yogurt, honey, lime juice, mint, and salt to make dressing. Whisk.
  2. Add all remaining ingredients to bowl and stir to combine.
  3. Portion and enjoy.

Notes

Always fun when this is the text you get from your spouse when you send them off to work with a new lunch:

Nutrition

  • Calories: 348
  • Sugar: 24g
  • Sodium: 40mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 11g
  • Protein: 16g
  • Cholesterol: 2mg

Comments

  1. Robin Mortensen

    I made this recipe this week for my lunches and paired it with shrimp lettuce wrap. It was a great balance between sweet and savory. This recipe is so good and gets better as it ages. Very good.

    1. Teri Rose, MS, LN Post author

      I’ll be excited to hear how it goes, Carol! You’ll have to use the new “recipe rating” system to let us know how well you liked it! :)

Your email address will not be published.

Recipe rating