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Coconut lime quinoa salad

Be sure to check out Sara Lynn's meal planning site here.


  • 1 cup quinoa
  • 2 cups water
  • ½ English cucumber, diced
  • 1 mango, pitted and diced
  • 1/2 cup shredded red cabbage
  • 1/2 cup shelled edamame, cooked
  • 1 carrot, peeled and shredded
  • ¼ red onion, finely diced
  • 1/4 cup coconut chips
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup coconut milk
  • 1 lime, zest and juice
  • 2 tablespoons agave syrup
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste


  1. Cook the quinoa according to the package directions. Allow it to cool completely.
  2. In a large bowl, toss together all of the ingredients.
  3. Serve immediately or store in the refrigerator for up to 4 days.

Nutritional Guidelines
(Per Serving)
310 Calories

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