Ingredients and Weight:
- 1 cup uncooked quinoa
- 1 1/2 cups water or vegetable broth
- 1 cup shelled edamame
- 1/2 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Rinse the quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
- While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the edamame, cucumber, bell pepper, red onion, cilantro, and mint.
- Drizzle the olive oil, lemon juice, rice vinegar, honey, salt, and pepper over the vegetables. Toss to combine.
- Once the quinoa is cooked, add it to the bowl with the vegetables. Stir to combine.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Light and refreshing
- Packed with protein and fiber
- Easy to make and customizable
User Comments:
- "This salad is so delicious and healthy! I love the combination of quinoa and edamame."
- "This is a great salad to make ahead of time for lunch or dinner. It's also perfect for picnics or potlucks."
- "I love that this salad is so versatile. I've added different vegetables and dressings to it, and it always turns out great."
Special Precautions and Tips:
- Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- Add more vegetables to the salad to make it a complete meal.
- If desired, grill the bell peppers for a slightly smoky flavor.
- Serve the salad chilled for the best flavor.
