Quinoa Salad With Apple And Edamame 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

EASY QUINOA AND EDAMAME SALAD

Easy Quinoa and Edamame Salad image

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!

Provided by Plant Based Life

Categories Salad Grains Quinoa Salad Recipes

Time 1h15m

Yield 5

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 32.3 g, Fat 19.6 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 92.2 mg, Sugar 12 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.