Easy Quinoa and Edamame Salad recipe

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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

Nutrition Info

326.9 calories
carbohydrate: 32.3 g
cholesterol: : -
fat: 19.6 g
fiber: 5 g
protein: 8.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 92.2 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Garnished with slivered almonds to serve.

Recipe Yield

5 servings

Recipe Note

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!

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