Gochujang Coconut Quinoa Salad
This salad is like a tropical vacation in a bowl—minus the sunburn! The fluffy quinoa acts as a perfect canvas for the sweet, lush notes of our Coconut Balsamic and the kick of our Gochujang Olive...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at rockymountainoliveoil.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1 cup cooked quinoa
- 1/4 cup Rocky Mountain Olive Oil Gochujang Infused Olive Oil
- 2 tbsp Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
- 1/2 cup mango, diced
- 1/2 cup snow peas
- 1/2 red pepper, diced
- 1/2 red onion, diced
- fresh mint for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Mediterranean Quinoa Salad
rockymountainoliveoil.com
Grapefruit Avocado Quinoa Salad
rockymountainoliveoil.com
Avocado Mango Salad
rockymountainoliveoil.com
Homemade Coleslaw
rockymountainoliveoil.com
Coconut Lime Rice Salad
rockymountainoliveoil.com
Cucumber Balsamic Tomato Salad
rockymountainoliveoil.com
Apricot & Almond Summer Salad
rockymountainoliveoil.com
Mediterranean Quinoa Salad with Extra Virgin Olive Oil
colavitaindia.com