Blog Post, Recipe

Edamame & Quinoa Salad

Like so many of my recipes, this meal was born out of necessity. I was short on time. I was freakin’ hot in my apartment (I live in an older complex and during the summer the AC can’t keep up with the Texas heat).

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This colorful salad is great for meatless days!

So I popped my head into the fridge to see what I could scrounge up for a meal that would hit all of my requirements: (1) delicious, (2) satisfying/filling, (3) easy and (4) nutritious.

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I had frozen edamame in the freezer and in the fridge I had a few tomatoes and half a red cabbage.

I chose quinoa because it cooks very quickly and also tastes great cold, as in a salad. It is also a better protein source than many other grains and so nutrition-wise would pair well with my protein choice of edamame. You could use another grain in place of quinoa with very similar results!

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Quinoa cooks in under 20 minutes.

Unfortunately, I only had edamame in their pods. But I went ahead and listed it as unshelled edamame so that you don’t have to go through the de-shelling process.

Ingredients:

  • 1 cup of uncooked quinoa
  • 2 cups red cabbage, chopped
  • 2 roma tomatoes, diced
  • 1 bag of frozen unshelled edamame (about 2 cups)
  • 1 tbsp finely chopped parsley
  • Juice of 1/2 lime
  • 1 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Cook quinoa according to package directions. Usually, it has to be rinsed first under cold water for 2-3 minutes. Learn more about quinoa here. When done, set aside to cool.
  2. Steam the edamame according to package directions. Set aside to cool.
  3. Combine the parsley, oil, lime juice, salt, and pepper in a small bowl. Whisk until combined. This will be the salad dressing.
  4. Once the quinoa and edamame have cooled down, add all ingredients into a big bowl. Top off with the salad dressing and mix well until the salad is combined and the dressing is distributed.
  5. Serve cold!

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Make this an even easier meal by using pre-made/store-bought dressing!

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