Edamame Quinoa Salad
Ingredients
The salad
-
1½
cups
organic frozen edamame
-
2
cups
cooked quinoa
-
2
cups
shredded red cabbage
-
1
medium
red pepper
-
¾
cup
diced pineapple
-
¼
cup
dried cranberries or raisins
-
2
teaspoons
chopped almonds
The dressing
-
2
tablespoons
red wine vinegar
-
¼
cup
olive oil
-
1
tablespoon
sweetener of choice
-
1
teaspoon
chili powder
-
3
cloves
minced garlic
-
to taste
salt and pepper
Instructions
- Blanch the edamame if using raw by boiling for two minutes and then placing in ice water.
- In a large bowl, combine the edamame, quinoa, cabbage, diced red pepper, pineapple, raisins, and almonds.
- In a small bowl, mix the red wine vinegar, olive oil, sweetener, chili powder, and garlic.
- Toss the dressing with the salad mixture.
- Serve the salad chilled or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
379
Total fat
20g
Total carbohydrates
46g
Total protein
12g
Sodium
33mg
Cholesterol
0mg
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