American · Lunch · Easy

Edamame Quinoa Salad

Name: Edamame Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 2 cups edamame, frozen, shelled; 1 cucumber, diced; 1 red bell pepper, diced; 2 tbsp lime juice; 1 tbsp sesame oil; 1 tbsp olive oil; ½ tsp salt

Total: 40 min
Prep: 20 min
Serves: 4
Calories: 320

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Fluffy quinoa and green edamame meet diced cucumber and red pepper in a sesame-lime dressing.

Small, evenly cut vegetables make Edamame Quinoa Salad easy to scoop, with crunch in every spoonful. Quinoa cools uncovered after cooking so the dressing coats separate grains rather than a damp clump.

Use shelled edamame for a quick start and cook it before adding. Rinse quinoa in a fine sieve to remove any bitter surface coating, then measure the cooking water accurately.

Fresh Zesty Meal Prep Vegan Vegetarian Gluten-free Dairy-free Nut-free Egg-free

Method

Bring quinoa and water to a boil. Cover and simmer over low heat for until water is absorbed; rest off heat for , then spread out to cool.
Meanwhile boil edamame in water for until tender, then drain and cool.
Whisk lime juice, sesame oil, olive oil and salt. Toss with quinoa, edamame, cucumber and red bell pepper.

Forkue tips

Spread cooked quinoa thinly on a plate so it cools without steaming itself soft.

Storing and reheating

Refrigerate for 3 days. Stir before serving; for longer-lasting crunch, add cucumber to individual portions rather than the whole batch.

Nutrition per serving, estimated

320Calories

14gProtein

36gCarbs

14gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.