Quinoa Edamame Salad
This make-ahead salad tastes even better the day! It's packed with veggies and has a sesame-ginger dressing that's so good.
Servings: 4 servings
Ingredients
For the salad
- ½ cup quinoa
- ¾ cups water
- 1 cup shelled edamame cooked and cooled
- 1 cup carrots shredded or julienned
- 1 red bell pepper diced
- 2 green onions sliced thinly
- ¼ cup cilantro chopped
- ½ avocado diced
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.
- In a small bowl, whisk together soy sauce, lime juice, olive oil, honey, ginger, sesame seed oil, and sesame seeds.
- In a large bowl, combine cooked quinoa, edamame, carrots, red bell pepper, green onions, and cilantro.
- Pour the sesame ginger dressing over the quinoa salad and toss to combine.
- Top with sesame seeds, cubed avocado, and extra cilantro if desired.
Notes
Storage: Kept in the fridge in an airtight container in the fridge, this salad will last for up to 4 days! I recommend eating it cold or at room temperature—there's no need to reheat it.
Nutrition
Serving: 1.5cups | Calories: 257kcal | Carbohydrates: 33g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 785mg | Potassium: 650mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6450IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 3mg
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