Recipe: Delicious Quinoa Edamame Salad (Vegetarian)

Quinoa Edamame Salad (Vegetarian). We cooked the edamame according to package directions. We just boiled the pods until soft and then we shelled them. This Quinoa Corn Edamame Salad is an excellent source of fiber, protein and calcium - and it will keep you feeling fuller longer than any greasy burger would.

And while I'm singing its praises, this healthy edamame quinoa salad is also vegan, vegetarian, dairy-free, gluten-free, and positively plant-based. Give it all a good rinse to remove the liquid from the beans and to help the edamame and corn begin thawing. The garlic-ginger sauce finishes off this Edamame Sesame Quinoa Salad quite nicely. You can cook Quinoa Edamame Salad (Vegetarian) using 7 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Quinoa Edamame Salad (Vegetarian)

1. It's 1/2 cup of Quinoa.
2. It's 1 cup of Edamame.
3. Prepare 1 cup of White Corn.
4. You need 1/2 cup of Cherry Tomatoes (halved or quartered).
5. Prepare 1/4 cup of Cilantro.
6. It's 1/4 cup of Lime Juice.
7. It's 2 tbsp of Olive Oil.

In a medium pot, add the sesame seeds over medium high heat. That's where the quinoa and edamame come in. Mega protein, naturally gluten free, vegan-friendly, and definitely full of good nutrients. It's like a healthy little fairy tale I dreamt up.

Quinoa Edamame Salad (Vegetarian) step by step

1. In a small saucepan, combine quinoa and 1 cup of water. Bring to boil, reduce heat. Cover and let simmer for 15 minutes or until water is absorbed. Remove from heat and set aside..
2. Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa, toss to combine. Add lime juice and olive oil, toss to coat. Season to taste with salt and pepper..

The happy ever after is that flavor explosion in your mouth: Juicy mangoes, red onion, grape tomatoes, creamy ripe avocado, nutty quinoa, crunchy kale. This Edamame Quinoa Salad is a delicious vegan salad that even meat-eaters will find hearty enough for a meal! It is a great make-ahead lunch for the busy work week. There is something about this time of year that always makes me want to lighten up my menus. Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl.

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