Walking Challenge Recipe: Edamame Quinoa Salad with Lemon
by Denise Austin |
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General
The unique flavors of tomato and basil get a protein boost from quinoa and edamame in this salad that holds up well in the fridge for multiple meals. Use it as a main meal or as a side! Makes 4 servings.Ingredients1 cup quinoa, uncooked and rinsed2 cups low sodium vegetable broth1 cup frozen shelled edamame2 cups cherry tomatoes, halved (10 oz)2 cups lightly packed basil, roughly chopped1 cup carrot matchsticks (4 oz)1 cup radish matchsticks or slices (4 oz)2 cups tightly packed baby spinachDressing4 tablespoons extra virgin olive oil4 tablespoons apple cider vinegar2 teaspoons salt4 teaspoons dijon mustard1 clove garlic, finely grated or pressed2 teaspoons honey1 teaspoon freshly ground black pepperSqueeze of fresh lemon Instructions
- Add quinoa and vegetable broth to a small pot and heat on high until boiling. Reduce heat to low, cover with a lid, and simmer for 15-18 minutes, until the broth is absorbed and quinoa is tender. Remove from the heat and let sit covered for a further 5 minutes before fluffing with a fork. Cool to room temperature, uncovered. To speed cooling, you may spread the quinoa evenly on a sheet pan.
- Cook the edamame according to package directions, then rinse with cold water and set aside to drain and cool to room temperature.
- In a large bowl, add the dressing ingredients and whisk well to combine. Add in all of the other prepared salad ingredients except for the spinach and toss gently to combine. Store covered in the refrigerator until ready to serve, tossing the spinach with the quinoa just before serving and adding the fresh squeeze of lemon for an extra brightness!