Recipe Quinoa Edamame Salad

In the large mixing bowl with the edamame add the quinoa toasted corn browned tofu cubes blanched peas carrot cucumber bell pepper cilantro if using and scallions.

Recipe quinoa edamame salad. Combine all of the dressing ingredients in a small bowl then add to the salad and mix well before serving. Place in the refrigerator until chilled at least 1 hour. Remove from heat and empty into a serving bowl.

To prepare the vinaigrette combine lemon juice soy sauce mustard and olive oil in a medium bowl. Mix until well combined. Add the sprouts and the chopped peanuts on top.

The addition of quinoa adds a delightful nuttiness and bite to the dish and really elevates the overall flavor. The super grain quinoa is an excellent source of fiber protein and calcium. Save any remaining dressing for another use.

Transfer quinoa to a large pot add vegetable broth and bring to a boil. So i decided to amp it up a little bit by making it a quinoa edamame salad. When the edamame and quinoa are cold place them in a mixing bowl add the veggies and the dressing.

Place cooked quinoa edamame bell pepper cucumber carrot green onion cranberries in a large mixing bowl. In a bowl add in quinoa carrots edamame tomatoes purple cabbage baby radish and mix well. This is best if chilled for an hour or two before serving to allow the flavors to combine.

Cover and reduce heat and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Quinoa edamame salad is a unique and healthy dish. In a small bowl whisk together the dressing ingredients until well blended pour over the salad and toss until well combined and evenly coated.