Easy Quinoa and Edamame Salad
Description
This flavorful, nutrient-packed quinoa and edamame salad tossed in a slightly zesty, sesame-maple dressing is bursting with crunchy vegetables.
Ingredients
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1/4 cup olive oil
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1/4 cup rice wine vinegar
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1 tablespoon maple syrup
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1 tablespoon toasted sesame oil
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1 1/2 teaspoons liquid aminos (such as Bragg®)
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1 teaspoon freshly squeezed lemon juice
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1 clove garlic, minced
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1/4 teaspoon red pepper flakes
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salt and ground black pepper to taste
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1 1/2 cups cooked quinoa
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1 cup shelled edamame
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1/2 cup chopped red bell pepper
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1/2 cup chopped Persian cucumber
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1/2 cup shredded carrot
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1/2 cup sliced green onion
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1/2 cup dried cranberries
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1/4 cup slivered almonds
Directions
1
Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
2
Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and 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.
3
Garnished with slivered almonds to serve.