Add crumbled queso cotija or feta cheese for a more indulgent dish. Serving tips: For best flavor, let the salad come to room temperature before serving. It’s delicious wrapped in butter-lettuce leaves or tortillas; you can also serve it with roasted vegetables drizzled with vinaigrette or a garlic-yogurt sauce.
Recipe Ingredient Details:
1 cup plus 2 tablespoons water
1/4 teaspoon sea salt
2 teaspoons salt-free chili powder
3/4 cup quinoa, well rinsed
1 1/2 cups frozen, shelled edamame
1 (6-ounce) jar roasted red peppers, drained
2 medium cloves garlic
2 teaspoons olive oil
2 teaspoons lime juice, plus more to taste
3 tablespoons chopped fresh cilantro
3/4 cup grated carrot
Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
Meanwhile, purée peppers, garlic, olive oil, and lime juice in a food processor or blender until smooth.
Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
Recipe Additional Notes:
209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium
Sat, 2009-06-27 13:52