Recipe:
3 (cup) cooked quinoa
1 (cup) diced mango
A (cup) shredded purple cabbage
1 (cup) cooked and shelled edamame
1 (cup) shredded carrot
¼ (cup) finely chopped cilantro
¼ (cup) finely diced red onion
¼ (cup) coconut milk
1 lime, zest and juice
2 (tbsp) agave
¼ (tsp) red pepper flakes
Salt and pepper to taste
Direction
Toss all ingredients in one bowl
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