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.
Southwestern Quinoa and Edamame Salad
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Southwestern Quinoa and Edamame Salad
Amount Per Serving
Calories 209
% Daily Value*
Sodium 260mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium
