Edamame Quinoa Salad
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
12 mins
-
Total Time
25 mins
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Servings
6 servings
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Calories
274 kcal
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Cuisine
American, Vegetarian
Edamame Quinoa Salad
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This quick and easy Edamame Quinoa Salad is healthy and delicious! It's a tasty make-ahead side salad that's gloriously vegetarian, vegan, and gluten-free!
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Ingredients
- 1 cup dry quinoa
- 1.5 cups water
- 12 oz edamame pods or 1 cup shelled cooked edamame
- 1 cup corn canned or steamed from frozen
- 1 red bell pepper diced
- 1 cup chopped tomatoes (grape, cherry, roma, or any other variety)
- ⅓ cup chopped red onion
QUICK + EASY DRESSING
- ¼ cup fresh squeezed lime juice
- 3-4 TBSP avocado oil or light olive oil
- 1 clove garlic smashed and minced
- ¼ cup chopped cilantro leaves plus extra to garnish
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp ground cumin
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Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edmame as needed.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together *OR* add all the ingredients to a lidded mason jar and shake well.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
- Add edamame, corn, diced bell pepper, chopped tomato, and chopped red onion. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature for tasteiest results!
- Garnish with extra cilantro and any additoinal salt and pepper you desire and dig in!
Notes
- Recipe yields approx. six 1-cup servings. Feel free to have extra to make it a healthy lunch salad or double/triple the recipe if serving it for a crowd!
- This salad can 100% be meal prepped and made in advance. I like to let mine reach room temp before serving to help the dressing flavor shine through but if you love it cold - it's great both ways! This salad should stay fresh for up to 4 days.
- Nutrition Facts below are estimated using an online recipe nutrition calculator and include salad and dressing. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
204mg
(9%)
Potassium
529mg
(15%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
733IU
(15%)
Vitamin C
34mg
(38%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 204mg | 9% |
| Potassium | 529mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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