Quinoa and Edamame Salad
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup quinoa, uncooked and rinsed
- 2 cups low-sodium low-fat vegetable broth
- 1⁄2 cup red pepper, chopped
- 2 roma tomatoes, seeded and chopped
- 1 zucchini, halved lengthwise and sliced
- 1 cup frozen edamame, thawed
- 1 large lemon, zest of
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1⁄4 cup flat leaf parsley, chopped
directions
- Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.
- Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.
- Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.
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RECIPE SUBMITTED BY
<p>A vivacious leader who loves business and life. You can find her dancing in the rain, giving a workshop, or smiling at strangers. Learn more about me at www.KatieMurch.com.</p>