- 1 cup red quinoa, rinsed and drained
- 2 cups water
- 1 pinch salt
- 1 cup frozen shelled edamame, thawed
- 1 unripe mango, shredded
- 1 red bell pepper, diced
- 1 serrano chile pepper, minced
- 6 green onions, chopped
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup fresh shaved coconut
- 3 tablespoons chopped fresh cilantro
- 1/2 cup lime juice
- 2 tablespoons balsamic vinegar
- 1 pinch salt and ground black pepper to taste
- Place the quinoa into a saucepan over medium-high heat, and toast the quinoa in the dry pan, shaking the pan frequently, until the quinoa is dry and giving off a roasted fragrance, 2 to 5 minutes. Stir in water and a pinch of salt, bring to a boil, cover, reduce heat, and simmer the quinoa for about 10 minutes.
- Stir in the edamame, mango, bell pepper, and serrano chile, cover, and simmer the mixture until the water has been absorbed and the quinoa is fluffy, about 5 more minutes. Stir in the green onions, almonds, cranberries, coconut, cilantro, lime juice, balsamic vinegar, and salt and pepper. Bring the mixture back to a simmer, and serve hot.