California Quinoa Salad {Whole Foods Copycat}

It's a good thing that the closest Whole Foods store is an hour away from our house or we would be broke!
Seriously.
My husband and I can go nuts in there!
Organic juices, the best whole wheat blueberry muffins ever, fancy scmancy granola, and a deli to die for, just to name a few.
We can spend hours in there :)

Whenever we do make the trip to Charlottesville, we always make sure to arrive in time for lunch or dinner so that we can dine from the hot bar and salad bar.  I love trying all of the different items on the salad bar and then trying to re-create them at home.  California quinoa salad was one recipe I new I had to make at home - I loved it.  So light, refreshing and healthy too.
I actually lucked out on this salad.  She Knows Food and Recipes already had a copycat recipe, so I started there.

This salad is perfect for summer and I love the colors!
Lunch this week is complete!

California Quinoa Salad {Whole Foods Copycat}

1 cup uncooked quinoa (about 1/4 of this was red quinoa)
1 1/2 C shelled edamame (thawed if frozen)
1 mango, peeled and diced (I used frozen mango)
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1 small red onion, diced
1/2 C unsweetened coconut flakes
3/4 C sliced almonds
1/2 C golden raisins
3 T C fresh cilantro, chopped
2 limes, zested and juiced
1/4 C balsamic vinegar
salt and pepper, to taste

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.  Set aside to cool.

Place cooled quinoa into a large mixing bowl.  Add the rest of the ingredients, tossing to combine.
Season with salt and pepper.  Serve at room temperature or chilled.
Store leftovers in the refrigerator.