Quinoa, Edamame, and Vegetable Salad
Every year at work, we have a huge pot luck with everyone’s ‘famous’ dish. Living in the south though, many of these are butter-laden. I wanted to bring something very “me” so I figured a huge, healthy salad would be a great addition. This is one of those recipes where you can make it for your family or enough for a potluck.
There is a ton of protein in this dish; not only in the quinoa, but the edamame (soy beans) too. Feel free to substitute any vegetables that you enjoy.
Ingredients: 1 cup quinoa, rinsed well
Shelled edamame (soy beans), cooked
Can of garbonzo beans (chick peas), rinsed
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1 large English hothouse cucumber cut into 1/4″ pieces
1 pint cherry tomatoes, halved
1 pint cherry tomatoes, halved
Fresh spinach, chopped
Salt and Pepper
Directions:
Cook Quinoa according to the package. (make sure to rinse, even if it says pre-rinsed.)
Chop vegetables and prepare edamame and garbanzo beans.
Whisk together lemon juice, olive oil, and garlic.
Fold all vegetables and edamame together and taste. Adjust seasoning accordingly.
