Description

Quinoa Edamame Salad is a vibrant and nutritious dish that combines fluffy quinoa, crunchy edamame, and colorful veggies dressed in a zesty lemon vinaigrette. Perfect for potlucks, picnics, or a refreshing weeknight dinner, this salad delivers a delightful mix of flavors and textures. Easy to prepare and packed with protein and fiber, it’s sure to impress your family and friends at any gathering!

Ingredients

Scale

1 cup quinoa
1 cup shelled edamame (frozen)
1 red bell pepper, diced
1 yellow bell pepper, diced
½ cucumber, diced
2 tablespoons red onion, finely chopped
½ cup fresh parsley or cilantro, chopped
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water. Combine with 2 cups of water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes until fluffy.
In another pot, boil water and cook frozen edamame for 3-5 minutes until tender. Drain and rinse under cold water.
Dice the bell peppers, cucumber, and red onion. Chop the herbs.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
In a large bowl, combine cooked quinoa, edamame, veggies, and dressing. Toss gently until well mixed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 200mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Feel free to substitute edamame with chickpeas or add roasted vegetables for added flavor. Top with feta cheese or nuts for an extra crunch. Store leftovers in an airtight container in the fridge for up to three days.