Edamame And Quinoa Salad Recipes
5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS
While this gluten-free salad is complete as is, it also serves as a canvas for other ingredients if you want to make a grain-and-vegetable bowl, a quick and easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach and sprinkling with toasted sliced almonds or sesame seeds. If you have cooked-vegetable leftovers, toss those on, too, as well as any random garnishes you have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.
Provided by Michelle Dudash
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.
Nutrition Facts : Calories 115, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 5 grams
QUINOA SALAD WITH EDAMAME AND POM
This is a power-packed salad with high protein quinoa, edamame beans, almonds and pomegranate.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1) Cook quinoa according to package directions. Cool to room temperature.
- 2) Whisk lime juice, olive oil, honey, ginger, salt and pepper in a large bowl.
- 3) Add quinoa, edamame and Almond Accents. Let stand 15 minutes for flavors to blend. Keeps refrigerated 12 days.
QUINOA AND EDAMAME SALAD
This super-nutritious quinoa and edamame salad is low in saturated fat. and can be used as a vegetarian main dish salad or as a great side dish for lean grilled chicken, fish or tofu. It also happens to be gluten free, though always check the list of ingredients in broths and any other seasonings you choose to use. From: http://lowfatcooking.about.com/od/salad1/r/quinoaedamame.htm
Provided by KatieMurch
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.
- Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.
- Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.
Nutrition Facts : Calories 222.5, Fat 9.3, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 26.1, Fiber 4.7, Sugar 2.1, Protein 10.3
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