Quinoa Edamame Salad

🛒 Ingredients

• Cooked Quinoa 135 g · 167 kcal
• Shelled Edamame (cooked) 70 g · 90 kcal
• Cucumber, diced 40 g · 6 kcal
• Cherry Tomatoes, halved 40 g · 7 kcal
• Red Onion, finely diced 15 g · 6 kcal
• Fresh Parsley, chopped 5 g · 2 kcal
• Lemon Juice 15 g · 3 kcal
• Extra Virgin Olive Oil 15 g · 133 kcal

👨‍🍳 Instructions

1. Rinse quinoa thoroughly under cold water; combine with 1.5 cups water or vegetable broth in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. While quinoa cooks, blanch shelled edamame in boiling water for 3-4 minutes, then drain and rinse with cold water to stop cooking.
3. In a large bowl, combine the cooked quinoa, blanched edamame, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley.
4. In a small separate bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper until well combined.
5. Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated; serve immediately or chill for later.