We first had a version of this salad at our local Whole Foods store. Their deli is amazing, to the point that we could happily eat there every day. It gets pricey though, so I recreated this delicious tropical salad at home. Not only does it make for good warm-weather food (who wants to turn on the oven when the apartment is already baking hot); it has also helped me overcome my lifelong aversion to cilantro. Needless to say, that’s kind of a big deal. Somehow the mango and coconut make it work. :p (if you still think cilantro (koriander) tastes like soap, just leave it out or exchange it for some fresh mint). Enjoy!
1. Cook quinoa. Let cool. Fluff with a fork.
2. Mix lime juice and balsamic vinegar for the dressing.
3. Optional: roast the almonds in a dry hot pan for a couple of minutes to bring out extra sweetness and flavor. Then chop them up.
4. Toss everything together together in a big bowl.