Name: Quinoa Edamame Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 14 oz edamame, shelled, cooked; 1 cup quinoa, cooked, cooled; 1 red bell pepper, chopped; 1 cup carrots, shredded; 1 cup purple cabbage, shredded; 2 green onions, chopped; 1/4 cup cashews, roasted, chopped; 1/4 cup cilantro, chopped; 2 tbsp olive oil; 1 tbsp sesame oil; 1 tbsp rice vinegar; 2 tsp tamari; 1 tsp maple syrup; 2 tsp ginger, grated; to taste salt; to taste pepper

Estimate, per serving

Cal: 300
Protein: 11g
Carbs: 28g
Fat: 18g
Sodium: 280mg
Fiber: 5.3g

Ingredients

edamameshelled, cooked: 42 oz
quinoacooked, cooled: 3 cup
red bell pepperchopped: 3
carrotsshredded: 3 cup
purple cabbageshredded: 3 cup
green onionschopped: 6
cashewsroasted, chopped: 3/4 cup
cilantrochopped: 3/4 cup
olive oil: 6 tbsp
sesame oil: 3 tbsp
rice vinegar: 3 tbsp
tamari: 6 tsp
maple syrup: 3 tsp
gingergrated: 6 tsp
salt: to taste
pepper: to taste

Method

01Cook edamame according to package directions, then cool.
02Add edamame, quinoa, bell pepper, carrots, cabbage, green onions, cashews, and cilantro to a bowl.
03Whisk olive oil, sesame oil, rice vinegar, tamari, maple syrup, ginger, salt, and pepper for the dressing.
04Pour dressing over salad, toss to combine, and serve.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Nut-free