Description

Quinoa Edamame Salad is a vibrant and nutritious dish perfect for summer gatherings or a quick lunch. This refreshing salad features fluffy quinoa, protein-packed edamame, and colorful vegetables all tossed in a zesty lemon vinaigrette. It’s a delightful blend of textures and flavors that will impress your family and friends while also being easy to prepare and customize to suit various tastes.

Ingredients

Scale

1 cup quinoa (rinsed)
2 cups water
1 cup shelled edamame (fresh or frozen)
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1/4 cup red onion (finely diced)
2 tbsp lemon juice (freshly squeezed)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water. In a pot, combine quinoa with water, bring to a boil, then reduce heat and simmer until water is absorbed, about 15 minutes.
If using frozen edamame, cook according to package instructions, typically for about 5 minutes in boiling water.
While the quinoa cooks, chop cherry tomatoes, dice cucumber, and finely chop red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
In a large bowl, combine cooked quinoa, edamame, chopped veggies, and drizzle with dressing; toss gently.
Chill in the refrigerator for at least 30 minutes before serving.

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

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 3g
Sodium: 95mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: Feel free to swap vegetables based on seasonality or personal preference; bell peppers or avocado can add unique flavors. For added crunch, consider topping the salad with toasted nuts or seeds.