Edamame salad packed with plant-based protein and delicious crisp veggies. Bright colored quinoa bowl of superfoods, fresh herbs topped with feta cheese, pine nuts, and dressed in a delightful lemony, salty dressing.
This tasty salad can be a meal by itself or served as a side dish with grilled chicken or perhaps some tawook skewers. Warm or cold it is very good both ways. Make it tonight for a week-long easy homemade lunch.
Ingredients:
Edamame salad step by step
- In a jar add dressing ingredients put the lid on, shake well to combine. Set aside until you are done cooking other ingredients.
- In a microwave safe bowl, add edamame, water and microwave for 4-5 minutes. Drain excess water.
- In a saucepan over medium heat add quinoa and water, bring to a boil, then reduce heat and cover until cooked. Cool completely.
- In a deep bowl add quinoa, edamame, bell pepper, tomatoes, cilantro and parsley.
- Pour the dressing over and toss well.
Variations:
This salad is very forgiving and I am just giving you the ingredients with gram as a guideline so feel free to play a bit with the ingredients. You can try it with different grains, add green onions instead of red, a can of chickpeas, canned tuns or chicken, green onions.. really very versatile.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Edamame Quinoa Salad
Ingredients
For the dressing:
- 1 garlic clove minced.
- 4 Tablespoon olive oil.
- 3 Tablespoons lemon juice. Juice of one lemon.
- 2 teaspoon honey.
- 1 teaspoon yellow mustard.
- 1 Tablespoon lemon zest zest of 1 lemon.
- 2 teaspoon salt or to taste.
- 1/2 teaspoon black pepper.
- 1-2 teaspoon dry mint. Note1
For cooking quinoa:
- 1 cup (90g) uncooked quinoa, any color.
- 2 cups water.
For the edamame:
- 1 (12oz/340g) frozen edamame, shelled.
- 1/4 cup water.
The vegetable mix:
- 1 red bell pepper chopped.
- 1 small 115g red onion, finely chopped.
- 1 cup (149g) cherry tomato, halved.
- 1/4 cup parsley leaves chopped.
- 1/4 cup cilantro leaves chopped.
Optional for garnish: use any or all
- 1/3 cup toasted pine nuts.
- 1/2 cup Crumbled feta. Note2
- 1/2 cup sliced Kalamata olives. Note2
Instructions
Make the dressing:
- In a jar add dressing ingredients put the lid on and shake well to combine. Set aside until you are done cooking the other ingredients.
Make the quinoa:
- Put quinoa in a fine mesh strainer and rinse under running cold water. Drain well.
- In a saucepan over medium heat add quinoa and water then bring to a boil.
- Cover and reduce heat, let it simmer for 12-15 minutes or until water is absorbed.
- Let it rest for 5 minutes then fluff with a fork.
- Set aside and cool completely.
Make the edamame:
- In a microwave safe bowl, add edamame, water and microwave for 4-5 minutes.
- Drain excess water.
Assemble the salad:
- In a deep bowl add quinoa, edamame, bell pepper, tomatoes, cilantro and parsley.
- Pour the dressing over and toss well.
- Garnish with toasted pine nuts, crumbled feta and/or olives.
nice iam arabian 🙂