Edamame and Quinoa Fresh Salad
A refreshing and nutritious salad bursting with flavors from edamame, quinoa, and vibrant vegetables, perfect for a quick, high-protein, and low-calorie meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
43g carbs
11g fat
Ingredients
For 4 servings
- 2 cups edamame
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper
- 1 cucumber
- 0.5 red onion
- 1 carrot
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the quinoa under cold water. Bring 2 cups of water to a boil in a pot, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa is cooking, bring a small pot of water to a boil and add the edamame. Cook for 3-4 minutes until tender, then drain and set aside.
- 3
Dice the red bell pepper and cucumber, finely chop the red onion, grate the carrot, and halve the cherry tomatoes.
- 4
In a large bowl, combine the cooked quinoa, edamame, red bell pepper, cucumber, red onion, carrot, and cherry tomatoes.
- 5
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
- 6
Serve immediately or refrigerate for up to 1 day to allow flavors to blend.
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