Quinoa and Edamame Salad
This Quinoa and Edamame Salad is a protein-packed dish that's perfect for lunch or as a side dish. It's a great source of plant-based protein, fiber, and other essential nutrients. This recipe is vegetarian, vegan, gluten-free, and dairy-free, making it suitable for many dietary preferences. People with soy allergies should avoid edamame.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
111 kcal
Protein
7 g
Carbs
16 g
Fat
3 g
Fiber
5 g
Ingredients
Quinoa
50 gms (50g)
Edamame
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Red Bell Pepper
0.25 cup, sliced (50g)
Fresh cilantro (chopped)
2 tbsp (20g)
lemon juice
1 tbsp (15g)
Fresh Parsley (chopped)
1 tbsp (5g)
Red Onion
0.25 cup, chopped (50g)
Instructions
Cooking Steps
Rinse the quinoa in a fine mesh strainer and add it to a pot with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed.
In a large mixing bowl, combine the cooked quinoa, edamame, diced red bell peppers, chopped red onion, chopped parsley, and chopped cilantro.
In a small mixing bowl, whisk together the lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss to combine.
Chill the salad in the refrigerator for at least 30 minutes before serving.