- 1 cup cooked quinoa
- 1 1/2 cups purple cabbage
- 1 cup shredded carrot
- 1 English cucumber, seeded and cut in moon slices
- 2 cups Edamame, shelled
- 1/2 cup diced red onion
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened coconut flakes, toasted*
- Juice from 1 lime
- 2 tbs. maple syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/4 olive oil
- Salt and pepper, to taste
Make the dressing by adding all the ingredients into a small Mason jar or container with a lid. Shake well until blended and put aside.
Add the quinoa to a large bowl. Add each ingredient separately and toss so that the quinoa gets mixed in with everything.
Add the dressing, toss and serve.
*There are 2 Methods to toast coconut
Place the desired amount of coconut flakes in a skillet. Cook over medium heat and toss frequently so it doesn’t burn. It should take 3-4 minutes approximately.
Preheat the oven to 325°F. Line a baking sheet with parchment paper and spread the coconut in a single layer. The flakes will toast quickly, so make sure you watch it!