Curried Quinoa and Edamame Salad (Vegan and Gluten-Free)

This salad has a very subtle curry flavor and is rich in protein. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup quinoa
• 2  cups water
• 1  large carrot, quartered and sliced
• 1  teaspoon curry powder
• 3⁄4 cup  frozen shelled edamame
• 2  stalks celery, sliced
• 1⁄2 cup raisins
• 1⁄2 cup green onion, sliced
• 4  tablespoons  extra-virgin olive oil
• 1  lime, juiced
• 1  teaspoon salt
•  pepper

Directions

1. In a medium sauce pan, place quinoa and water and bring to a boil.
2. Reduce heat, add carrots and curry powder and cover.
3. After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
4. Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
5. In a small bowl, mix olive oil, lime juice, salt and pepper.
6. Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
7. Infuse love and refrigerate for several hours or overnight.