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Easy Quinoa and Edamame Salad

Easy Quinoa and Edamame Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 5 Servings
  • $12

INGREDIENTS

  • Dressing

    • ¼ cup olive oil
    • ¼ cup rice wine vinegar
    • 1 tablespoon maple syrup
    • 1 tablespoon toasted sesame oil
    • 1 ½ teaspoons liquid aminos (such as Bragg)
    • 🍋 1 teaspoon freshly squeezed lemon juice
    • 🧄 1 clove garlic, minced
    • ¼ teaspoon red pepper flakes
    • 🧂 Salt and ground black pepper to taste

  • Salad Base

    • 1 ½ cups cooked quinoa
    • 1 cup shelled edamame
    • ½ cup chopped red bell pepper
    • 🥒 ½ cup chopped Persian cucumber
    • 🥕 ½ cup shredded carrot
    • 🧅 ½ cup sliced green onion
    • ½ cup dried cranberries
    • 🌰 ¼ cup slivered almonds

STEPS

1

Combine olive oil, rice wine vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, minced garlic, red pepper flakes, and salt and pepper in a mason jar. Seal the lid and shake until fully blended.

2

In a large mixing bowl, combine cooked quinoa, shelled edamame, chopped red bell pepper, Persian cucumber, shredded carrot, sliced green onion, and dried cranberries.

3

Add 1/2 cup of the prepared dressing to the salad and mix until evenly coated. Save any remaining dressing for another use.

4

Refrigerate the salad for at least 1 hour to chill.

5

Garnish the salad with slivered almonds before serving.

NUTRIENTS

Per 1 serving

🔥

327

Calories

  • 8
    Protein
  • 32
    Carbs
  • 20
    Fats

💡 For extra crunch, lightly toast the slivered almonds before using.Store leftovers in an airtight container in the fridge for up to 3 days.If in a hurry, serve immediately after mixing without refrigerating—flavors will still be delicious!