Edamame and Quinoa Salad

Discover the perfect balance of nutrition and flavor with this Edamame and Quinoa Salad. This vibrant, protein-rich grain salad features nutty quinoa, tender edamame, and a colorful array of fresh vegetables, all brought together by a zesty citrus dressing. It is an ideal choice for anyone looking for a refreshing and healthy international dish that is both easy to prepare and incredibly satisfying.

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Whether you are serving it as a standalone lunch or a vibrant side dish, this salad is designed to provide energy and delight your palate. The combination of fluffy quinoa and crisp cucumber makes every bite a refreshing experience.

Ingredients

• Grains and Legumes: 1 cup quinoa (rinsed), 2 cups water, 1 cup shelled edamame (fresh or frozen).
• Vegetables: 1 cup cherry tomatoes (halved), 1 red bell pepper (diced), 1/2 cucumber (diced), 1/4 red onion (finely chopped), 2 tablespoons fresh parsley (chopped), 2 tablespoons fresh mint (chopped).
• Dressing: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Instructions

Step 1: Cook the Quinoa

In a medium saucepan, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and quinoa is tender. Remove from heat and let cool.

Step 2: Prepare the Edamame

While the quinoa cooks, bring a small pot of water to a boil. Add edamame and cook for 3–4 minutes (or according to package instructions). Drain and set aside to cool.

Step 3: Combine Ingredients

In a large bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint.

Step 4: Whisk the Dressing

In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and pepper until well combined.

Step 5: Toss and Season

Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.

Step 6: Serve

Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

For the best results, ensure the cooked quinoa and edamame are fully cooled before mixing with the fresh vegetables to maintain their crispness. You can use a medium saucepan for the grains and a small pot for the edamame. Always double-check labels for gluten-free status if you are highly sensitive.

Varianten und Anpassungen

For extra crunch, add 1/4 cup toasted sunflower seeds or sliced almonds. You can also substitute lime juice for lemon or add a pinch of chili flakes for heat.

Serviervorschläge

This Edamame and Quinoa Salad pairs well with grilled chicken, tofu, or as a standalone meal. It can be served chilled or at room temperature, making it versatile for any occasion.

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Enjoy this wholesome dish that provides 290 calories and a wealth of nutrients per serving. It's a simple, elegant way to bring international flavors to your healthy lifestyle.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. This actually tastes better after chilling for a few hours as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days.

→ Is quinoa cooked before adding to the salad?

Yes, rinse the quinoa and simmer in water for 15 minutes until tender and fluffy. Let it cool completely before combining with the vegetables and dressing.

→ Can I use frozen edamame?

Frozen shelled edamame works perfectly. Just boil for 3-4 minutes until tender, then drain and cool. No need to thaw beforehand.

→ What can I substitute for fresh herbs?

Fresh parsley and mint provide the best flavor, but you can use basil, cilantro, or dill instead. Avoid dried herbs as they won't provide the same fresh brightness.

→ Is this suitable for meal prep?

Perfectly suited. The quinoa and vegetables hold up well for days. Store the dressing separately if you prefer, though tossing everything at once works great too.