Edamame Quinoa Salad
A vibrant and refreshing Edamame Quinoa Salad combining nutty quinoa, creamy edamame, and fresh vegetables, perfect for gatherings or meal prep.
Equipment
- Medium saucepan
- large bowl
- small bowl
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed
- 2 cups water
- 1 cup edamame (shelled) You can use frozen edamame
- ½ cup red bell pepper (diced)
- ½ cup cucumber (diced)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped) Substitute with fresh parsley if preferred
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
Preparation
- Rinse the quinoa under cold water to remove any bitterness.
- Combine the rinsed quinoa with water in a medium saucepan, bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool.
- Chop the red bell pepper, cucumber, and finely chop the red onion. Set aside in a large bowl.
- If using frozen edamame, cook according to package instructions, shell them, and add to the vegetable bowl.
Mixing
- Add the cooled quinoa to the bowl with the vegetables and edamame. Gently mix everything together.
- In a small bowl, whisk together olive oil and lemon juice. Pour the dressing over the quinoa mixture and season with salt and pepper to taste. Toss until well-coated.
- Sprinkle the freshly chopped cilantro on top before serving. Enjoy fresh or refrigerate for later!
Notes
This salad can be stored in an airtight container for 3 to 5 days in the fridge. It can also be frozen for up to a month. Best served cold or at room temperature.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 10mg
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