Quinoa, edamame, and vegetable salad

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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.
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 
1 large English hothouse cucumber cut into 1/4″ pieces
1 pint cherry tomatoes, halved 
Fresh spinach, chopped
Salt and Pepper



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.

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