Quinoa And Edamame Salad Recipes

EDAMAME QUINOA SALAD

Edamame Quinoa Salad image

With plenty of fiber and protein, this healthy Edamame Quinoa Salad recipe eats like a meal when you top it with a bit of grilled chicken, shrimp, or steak. Or try this edamame salad recipe as a crowd-pleasing potluck side dish on its own.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 7

Ingredients

0.5 cup quinoa, rinsed and drained
1 cup frozen shelled edamame, thawed
1 cup frozen whole kernel corn, thawed
0.5 cup cherry tomatoes, halved or quartered
0.25 cup chopped fresh cilantro
0.25 cup lime juice
2 tablespoon olive oil

Steps:

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

Nutrition Facts : Calories 229 kcal, Carbohydrate 28 g, Protein 9 g, SaturatedFat 1 g, Sodium 7 mg, Sugar 3 g, Fat 10 g, UnsaturatedFat 8 g

5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS

5-Ingredient Quinoa Salad with Edamame and Carrots image

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

Ingredients

3/4 cup dry quinoa
1 1/4 cups low-sodium vegetable broth
1 cup frozen shelled edamame
1 tablespoon dark sesame oil
1/2 cup shredded carrots

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

Quinoa Salad with Edamame and POM image

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

Ingredients

3 tablespoons lime juice
1 cup quinoa
2 tablespoons olive oil
2 tablespoons honey
1-1/2 teaspoons grated or finely minced ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shelled edamame beans (thawed if frozen)
1 package (3.5 oz.) Wonderful Almond Accents Sweet Roasted with Pomegranate

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.

EDAMAME AND QUINOA SALAD

Edamame and Quinoa Salad image

This edamame and quinoa salad is made with crunchy romaine, red cabbage, shredded carrots, earthy cilantro, and roasted cashews. It's an irresistible blend of flavors and textures that will keep you coming back for more!

Provided by Liz Thomson

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

4 cups chopped romaine
¾ cup shredded red cabbage
¾ cup shredded carrots
1 red bell pepper, chopped
1 cup shelled edamame, cooked
1 cup cooked quinoa
¼ cup chopped cilantro
¼ cup roasted cashews
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons brown sugar
1/4 teaspoon garlic powder

Steps:

In a large bowl, add the romaine, red cabbage, carrots, bell pepper, edamame, quinoa, cilantro, and cashews. Toss to combine.
In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar, brown sugar, and garlic powder.
Pour the dressing over the salad and toss until the vegetables are well-coated. Serve immediately.

Nutrition Facts : ServingSize 2 cups, Calories 289 calories, Sugar 7.8 g, Sodium 318.4 mg, Fat 15.2 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 27.9 g, Fiber 7 g, Protein 14.6 g, Cholesterol 0 mg