Enlivening Japanese Edamame Quinoa Salad
Discover this delicious and healthy Vegan Japanese Edamame Quinoa Salad, perfect for meal prepping or as a quick snack, packed with vibrant colors and flavors to energize your day.
Allergens
Soy (in edamame)
Ingredients
- 1 cup quinoa, uncooked 2 cups water 1 lb shelled edamame, fresh or frozen 1 medium cucumber, sliced into thin half
- moons 1 large carrot, grated 2 scallions, chopped 1 avocado, diced 1 tbsp sesame seeds, toasted
Instructions
- Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until all the water is absorbed. Remove from heat and let it steam for 5 minutes, then fluff with a fork. While the quinoa cooks, bring a pot of salted water to a boil. Cook the edamame for 3 4 minutes if fresh, or follow package instructions if frozen. Drain and set aside to cool slightly. In a large bowl, combine the cooked quinoa, edamame, cucumber, carrot, scallions, and avocado. Toss gently to mix.
Chef’s Insight
The combination of protein-rich edamame and quinoa creates a balanced meal that will keep you feeling full and energetic throughout the day.
Notes
This recipe is perfect for meal prep or a quick and healthy snack on the go.