Balsamic vinegar or low sodium salad dressing (optional)
Instructions
Bring water to boil in medium covered pot
Add quinoa, bring back to a boil. Once boiling, cover, reduce heat to simmer, and cook for 20 minutes
In another pot, prepare edamame as directed on the bag
Dice pepper, cucumber, cherry tomatoes, mango
In a large bowl, combine olive oil, salt, pepper, mango, edamame, bell pepper, cucumber, tomatoes, and mix
Slowly stir in the quinoa. Serve over bed of mixed salad greens. Can be served hot or cold, can be served with balsamic vinegar or low sodium salad dressing.