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Edamame Quinoa Salad

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A vibrant salad featuring quinoa and edamame, dressed in a zesty ginger-soy vinaigrette.

Ingredients

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  • 1 cup quinoa
  • 2 cups water
  • 1 cup shelled edamame
  • 1 large carrot, grated
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed. Fluff with a fork and set aside to cool slightly.
  3. In a mixing bowl, whisk together the grated carrot, fresh ginger, olive oil, soy sauce, rice vinegar, salt, and pepper.
  4. In a large mixing bowl, combine the cooked quinoa with the shelled edamame and the dressing. Toss until well coated.
  5. Serve either warm or chilled, garnished with fresh herbs if desired.

Notes

Add a dash of sriracha to the dressing for spice. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/edamame-quinoa-salad/

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