5-Ingredient Quinoa Salad with Edamame and Carrots

I love preparing batches of salads during a warmer months so I can enjoy them in light lunches via a week. Since quinoa is a complete source of protein containing all of a necessary amino acids, we dont have to be concerned about adding extra protein, unless we unequivocally want to. Quinoa is technically a seed, not a grain, on condition that both great carbs as well as protein.

While this gluten-free salad is complete as is, it also serves as a board for other ingredients if we want to have a grain-and-vegetable bowl, a quick as well as easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach as well as trace with toasted sliced almonds or sesame seeds. If we have cooked-vegetable leftovers, toss those on, too, as good as any random garnishes we have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.

5-Ingredient Quinoa Salad with Edamame as well as Carrots
Yield: 8 servings, 1/2 crater each
Total Time: 45 minutes


3/4 crater dry quinoa
1 1/4 cups low-sodium vegetable broth
1 crater frozen shelled edamame
1 tablespoon dark sesame oil
1/2 crater shredded carrots


If we have a fine strainer, place a quinoa in a medium pot as well as cover with cold water, soaking 5 minutes. Drain entirely as well as place back in a pot. (If we dont have a fine strainer, youll need to jump over a rinsing-and-draining step.)

Add a gas to a quinoa as well as bring to a boil on high heat. Reduce feverishness to low, cover as well as set a timer for 12 minutes. At a 12-minute mark, sprinkle in a edamame in an even layer as well as add a pinch of salt. Cover as well as continue to cook 3 more minutes. Remove from feverishness without disturbing a lid, as well as allow it to rest for 5 minutes. Transfer a quinoa as well as edamame to a large image as well as drizzle with a oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.

Transfer a cooled quinoa to a large bowl as well as add a carrots. Season with 1/4 teaspoon salt as well as pepper. Serve warm or chill at least 2 hours, or until ready to serve.

Per serving: Calories 115; Fat 4 g (Saturated 0 g); Cholesterol 0 mg; Sodium 55 mg; Carbohydrate 16 g; Fiber 3 g; Protein 5 g; Vitamin A 25% DV; Calcium 2% DV; Vitamin C 3% DV; Iron 7% DV

Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant as well as a author of Clean Eating Cooking School: Monthly Meal Plans Made Simple.