You have committed to a plant-based lifestyle and you are about to attend your first cook-out. Stressed as what to take and what you will eat. I have a few tips and a great recipe that will sure to be a crowd pleaser!
1. Eat before you go. That way you can still nibble on the veggie tray and eat what you brought but you won’t be starving when they bring the burgers and dogs out.
2. Take something that you can eat that is filling. This California Quinoa Salad can be a meal itself so I have you covered.
3. Don’t sweat the small stuff. If you accidentally or intentionally eat something that isn’t 100% plant-based it’s ok. The plant-based police siren is not going to sound and a swat team arrest you. Do the best you can. It’s one meal.
Now for the recipe!
California Quinoa Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
2 cups quinoa (cook and drain and lay flat to cool on baking sheet)
2 fresh mangos cut into small squares
2 red peppers chopped
1 small red onion chopped
½ bunch cilantro chopped
1 cup unsweetened shredded coconut
1 cup unsalted roasted slivered almonds
1 cup golden raisins
3 cups cooked shelled edamame cooled
Juice of 4 limes
¼ cup white balsamic vinegar (or more)
Salt and Pepper to taste
Cook quinoa and shelled edamame according to package. When both are done, set aside to cool to room temperature by spreading on large baking sheet. (If you are in a hurry you can put baking sheet in refrigerator to speed up the process.)
Meanwhile chop the mangos, onion, peppers and cilantro and place in large bowl. Add raisins, almonds and coconut to vegetables and fruit.
In a small bowl mix together vinegar and lime juice and mix well.
When quinoa and edamame are cooled add to vegetables and stir in vinegar/lime- juice and stir well. Add salt and pepper to taste. Serve immediately or this can be made and stored in fridge for up to 4 days.