Quinoa and Edamame Salad

Quinoa and Edamame Salad
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
A healthy, flavorful salad, great for a light summer entree.
  • 1 cup quinoa, dry
  • 10oz package edamame, frozen, shelled (about 2 cups)
  • 1 cup fresh mango (or frozen mango, thawed)
  • 1 red bell pepper, diced
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • Ground pepper, to taste
  • 2 cups water
  • 8 cups mixed salad greens (including spinach, arugula, lettuce)
  • Balsamic vinegar or low sodium salad dressing (optional)
  1. Bring water to boil in medium covered pot
  2. Add quinoa, bring back to a boil. Once boiling, cover, reduce heat to simmer, and cook for 20 minutes
  3. In another pot, prepare edamame as directed on the bag
  4. Dice pepper, cucumber, cherry tomatoes, mango
  5. In a large bowl, combine olive oil, salt, pepper, mango, edamame, bell pepper, cucumber, tomatoes, and mix
  6. Slowly stir in the quinoa. Serve over bed of mixed salad greens. Can be served hot or cold, can be served with balsamic vinegar or low sodium salad dressing.
Nutrition Information
Serving size: 4 Calories: 427 Fat: 19.9g Saturated fat: 4.9g Carbohydrates: 48.4g Sugar: 9.65g Fiber: 10.2g Protein: 16.2g


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