Description
Enjoy this crunchy Edamame and quinoa salad as a light lunch or protein-packed side dish!
Ingredients
Units
Scale
- 14 ounces of shelled edamame (about 2 cups)
- 1 cup cooked quinoa (approx 1/2 cup uncooked)
- 1 red bell pepper, chopped
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 2 green onions, chopped
- 1/4 cup roasted cashews, chopped
- 1/4 cup chopped cilantro
Sesame dressing
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (can sub lime juice)
- 2 tsp tamari (or soy sauce)
- 1 tsp maple syrup
- 2 tsp grated ginger
- salt & pepper to taste
Instructions
- Cook the edamame beans according to the package directions, then let cool.
- Add the edamame beans, quinoa, red bell pepper, carrots, purple cabbage, green onions, cashews and cilantro to a mixing bowl.
- Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt and pepper together in a small cup or jar.
- Pour the dressing onto the salad and mix together to combine and serve.
Notes
Store leftovers in the fridge for up to 4 days.
Customize this salad with any veggies or other ingredients you love!
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 6.4g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5.3g
- Protein: 11g