Edamame & Quinoa Salad

1. 1

   Cook about 3/4 cup of dry quinoa in 1 1/2 cups of water or broth for about 15 minutes until liquid is absorbed and grain is tender.

2. 2

   At the same time place soybean pods in boiling, salted water for 3-4 minutes.

3. 3

   Remove from water and let cool before removing the beans from pods.

4. 4

   Set the quinoa and beans aside.

5. 5

   In a small pan, lightly saute pepper and onion over medium heat until crisp tender.

6. 6

   Throw in the garlic for the last few seconds, just until fragrant.

7. 7

   Then remove it from heat and set aside.

8. 8

   Meanwhile in a small bowl mix up the juice from half a lime, olive oil, vinegar, cilantro and salt and pepper.

9. 9

   And finally mix the quinoa, shelled soybeans and pepper and onion mixture together and then pour lime mixture over salad and mix well.

10. 10

    Can be served chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.