Copycat California Quinoa

Copycat California Quinoa

My post-baby weight loss mantra has more or less revolved around the basic concept of planning ahead and making life simple. As my free time has dwindled to merely a memory, one of the biggest challenges I have faced since becoming a mom has been finding the time to feed myself healthy, balanced meals. Gone are the days where I could spend 20 minutes whipping myself up lunch or dinner; this is a new era I have entered, where 90% of my meals are consumed over my daughters’ head.

Truthfully, if it wasn’t for me dedicating one day each week to food prep, I would probably subsist on popcorn and kale chips alone, but thankfully it hasn’t come to that yet, and I have been able to manage a few recipes that save all week in the fridge, and give me the energy that I need to keep going.

One of those recipes is this Copycat California Quinoa. The original recipe is from Whole Foods, but I loved it so much that I decided to recreate it for myself. Not only did it turn out exactly the same as the original version, but it was also WAY cheaper to make a large batch at home.

Copycat California Quinoa

I make a double batch of this quinoa every week, and store it in 1 cup portions in the fridge for a quick and easy meal. It’s literally grab and go, which if you are short on time is a godsend. The recipe below is for a single batch, which will make about six 1-cup servings, but feel free to double it up like I do.

Each 1-cup serving comes in at around 250 calories.

5.0 from 1 reviews

Copycat California Quinoa
Prep time: 
Cook time: 
Total time: 

Serves: 6

This Whole Foods inspired recipe is heavy on flavor and light on your waistline.
  • 1 cup red quinoa; thoroughly rinsed
  • 2 cups water
  • ⅔ cup shelled edamame
  • ⅓ cup finely diced red onion
  • ⅓ cup red raisins
  • ⅓ cup sliced almonds
  • ½ red bell pepper; finely chopped
  • 1.5 cups unsweetened mango chunks; I use frozen that I defrost ahead of time
  • ½ cup unsweetened coconut; large flakes
  • ½ cup fresh squeezed lime juice
  • ½ cup balsamic vinegar

  1. Cook rinsed quinoa according to package directions in two cups of water. When quinoa is finished cooking, set aside, uncovered, to cool.
  2. In a microwave safe dish, defrost mango chunks.
  3. In a large bowl, combine edamame, red onion, almonds, raisins, coconut flakes, red bell pepper and mango chunks. Stir to thoroughly mix.
  4. When quinoa is completely cooled, add it into your mixing bowl and stir to combine.
  5. In a small dish, combine ½ cup lime juice with ½ cup balsamic vinegar. Whisk to combine and add it into your quinoa. Stir to mix.
  6. Store quinoa in a sealed container for up to 5 days in the fridge.


1 comment on Copycat California Quinoa

  1. Robin
    October 14, 2015 at 3:22 am (2 years ago)

    This looks awesome, I’m going to make it this week. Thanks!


Leave a Reply

Rate this recipe: