This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, or meal prep — it's pretty much a perfect salad. I've been guilty of making this last minute and serving it immediately without chilling. It is still amazing.
Ingredients
- olive oil: 0.25 cup
- rice wine vinegar: 0.25 cup
- maple syrup: 1 Tbsp
- sesame oil: 1 Tbsp (toasted)
- ½ teaspoons liquid aminos (such as Bragg): 1 piece
- lemon juice: 1 tsp (freshly squeezed)
- clove garlic: 1 piece (minced)
- red pepper flakes: 0.25 tsp
- salt and ground black pepper: (to taste)
- ½ cups cooked quinoa: 1 piece
- shelled edamame: 1 cup
- red bell pepper: 0.5 cup (chopped)
- Persian cucumber: 0.5 cup (chopped)
- carrot: 0.5 cup (shredded)
- green onion: 0.5 cup (sliced)
- cranberries: 0.5 cup (dried)
- slivered almonds: 0.25 cup
Metric Conversion
Stages of cooking
-
Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
-
Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
-
Garnished with slivered almonds to serve.
