California Quinoa Salad

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Ingredients:
Salad:

• 1 cup red and white quinoa
• 1 1/4 cups water
• 1 cup shelled edamame beans
• 1/2 medium red onion, diced
• 1 red pepper, diced
• 1 mango, cut into small chunks
• 1/2 cup golden raisins
• 1/2 cup almond slices

Dressing:

• 2 tbs. balsamic vinegar
• 1 tbs. olive oil
• 1 tbs. maple syrup
• 1/4 cup fresh lime juice
• Salt and pepper, to taste

Directions:
Cook the quinoa:
Bring the water and quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool.

Prepare the Dressing:
Put all the ingredients in a small jar and shake until combined.

Once the quinoa has cooled, place in a large serving bowl. Add the edamame beans, chopped red onion, chopped pepper, mango chunks, raisins and almond slices to the quinoa, and toss well. Pour the dressing over the salad and mix well.

Serve at room temperature.