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Quinoa Salad and Edamame with Lemon Dressing
This colorful, healthy salad is easy to prepare, light and tasty, and high in vegetable protein.
Servings: 6 | Prep time: 10 min | Cook time: 15 min
INGREDIENTS
1 tablespoon olive oil
1 (12-ounce) package frozen organicedamame (shelled soybeans)
1 pint grape tomatoes, halved
1 ½ cups cooked quinoa, prepared accord-ing to package directions
1 (15-ounce) can corn, drained
1 (15-ounce) can organic cannellini beans, rinsed and drained
juice of 1 lemon (about 3 tablespoons)
3 tablespoons extra virgin olive oil
1 clove minced garlic
1/2 teaspoon salt
freshly ground black pepper to taste
¼ cup chopped fresh cilantro
1 (12-ounce) package frozen organicedamame (shelled soybeans)
1 pint grape tomatoes, halved
1 ½ cups cooked quinoa, prepared accord-ing to package directions
1 (15-ounce) can corn, drained
1 (15-ounce) can organic cannellini beans, rinsed and drained
juice of 1 lemon (about 3 tablespoons)
3 tablespoons extra virgin olive oil
1 clove minced garlic
1/2 teaspoon salt
freshly ground black pepper to taste
¼ cup chopped fresh cilantro
DIRECTIONS
Heat a medium skillet over medium-high heat and add olive oil. Add the edamame and sauté for 4 minutes.
Mix the edamame, tomatoes, quinoa, corn, and cannellini beans in a large bowl.
Whisk together the lemon juice, olive oil, garlic, salt and pepper in a small bowl.
Pour the dressing over the quinoa mixture, add the cilantro, and gently toss together.
Mix the edamame, tomatoes, quinoa, corn, and cannellini beans in a large bowl.
Whisk together the lemon juice, olive oil, garlic, salt and pepper in a small bowl.
Pour the dressing over the quinoa mixture, add the cilantro, and gently toss together.
