Edamame and Quinoa Spring Salad
A refreshing and protein-packed salad featuring edamame, quinoa, and fresh vegetables tossed in a tangy lemon vinaigrette, perfect for a light yet satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
56g carbs
12g fat
Ingredients
For 4 servings
- 2 cups frozen shelled edamame
- 1 cup quinoa
- 2 cups water
- 1 cucumber
- 1 red bell pepper
- 0.5 red onion
- 1 lemon
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 0.5 cup fresh parsley
Instructions
- 1
Cook quinoa: Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- 2
While quinoa cooks, in another pot, bring water to a boil and add 2 cups of frozen edamame. Cook for 5 minutes until tender, then drain and let cool.
- 3
Dice 1 whole cucumber, 1 red bell pepper, and 0.5 red onion. Chop 0.5 cup fresh parsley.
- 4
In a small bowl, squeeze juice from 1 lemon and mix with 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- 5
In a large bowl, combine cooked quinoa, edamame, cucumber, bell pepper, and red onion. Add chopped parsley.
- 6
Drizzle the lemon vinaigrette over the salad and toss to thoroughly combine. Adjust seasoning if needed. Serve immediately or chill in the refrigerator for up to 2 hours for a colder option.
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