Quinoa and Edamame Salad Recipe
I wasn't a huge fan of the dressing for this, so feel free to experiment. I made a big batch though and it reheated nicely and was also good cold for lunch.
Ingredients
- 2 cups quinoa
- 4 cups water
- 1 package frozen edamame, shelled (around 15 ounces or so)
- 2 cucumbers, seeded and diced
- 2 or 3 carrot, depending on size, peeled and diced
- 4 tsp toasted sesame oil
- 2 tsp rice wine vinegar
- 2 tsp low-sodium soy sauce
- 1 tsp grated ginger, fresh
Directions
- Cook the quinoa in the water.
- While it's cooking prep your veggies. Follow the package directions to cook the edamame. Microwave is probably easiest.
- Combine the last four ingredients in a separate bowl.
- Mix quinoa and veggies together.
- Pour over the dressing and toss to combine.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 10 servings | |
| Calories 199 | |
| Calories from Fat 52 | 26% |
| Total Fat 5.99g | 7% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 487mg | 14% |
| Total Carbs 27.58g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.14g | 1% |
| Protein 9.6g | 15% |
