Southwestern Quinoa and Edamame SaladLaurie Gauguin | Delicious Living
- Serves: 4 people
- Calories per serving: 209
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.
- 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.
209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium