Island Quinoa Salad

• 2 cups quinoa
• water for cooking quinoa
• 2-3 mangoes, peeled and sliced
• ½ large red onion, diced
• 1 red pepper, diced
• 1 bunch cilantro, chopped
• 2 cups shredded unsweetened coconut
• 1 cup unsalted, toasted, slivered almonds
• 1 ½ cups golden raisins
• 3 cups frozen edamame, thawed
• 5 limes
• 4 Tbs. Key Lime or Alfoos Mango White Balsamic

DIRECTIONS

Rinse quinoa well, cook as directed. Fluff quinoa well when done, spread out and let cool. While cooling, mix all other ingredients in a separate salad bowl. Add the quinoa. Refrigerate for at least an hour so that the flavors meld. Serve cold as is, or over a bed of mixed greens.