Description
This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep–it’s pretty much a perfect salad!
Ingredients
- ¼ cup olive oil
- ¼ cup rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons liquid aminos (such as Bragg®)
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 ½ cups cooked quinoa
- 1 cup shelled edamame
- ½ cup chopped red bell pepper
- ½ cup chopped Persian cucumber
- ½ cup shredded carrot
- ½ cup sliced green onion
- ½ cup dried cranberries
- ¼ cup slivered almonds
Instructions
- Combine olive oil
- vinegar
- maple syrup
- sesame oil
- liquid amino
- lemon juice
- garlic
- red pepper flakes
- salt
- and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
- Place cooked quinoa
- edamame
- bell pepper
- cucumber
- carrot
- green onion
- cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled
- at least 1 hour.
- Garnished with slivered almonds to serve.
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 5