Edamame Quinoa Salad
This Edamame Quinoa Salad is light and healthy, packed full of super foods. It’s drizzled with a little lime and olive oil. This feeds an army! Great for potlucks!
EDAMAME QUINOA SALAD
During one of my last giveaways I asked you all what kind of recipes you would like to see more of on The Girl Who Ate Everything and the answer was an overwhelming amount of “Healthy” recipes. Then I bounced on over to my analytics to see what term is most searched on my blog and…you guessed it, “Healthy Recipes”.
Hellloooo? Hi guys. It’s me Christy. Have we met?
I like the calorie laden, diet starts tomorrow type of recipes. You come to my site on your cheat day for recipes. Remember? Are you at the right blog?
Okay, okay. Fine. Drum roll please. Here’s a healthy recipe. But I’m not promising that tomorrow I won’t be back with another diet buster.
My friend Simone makes this for every birthday party or baby shower that we have here in Florida. She’s a completely ripped, Cross Fit woman so I’m not surprised that she made a salad full of superfoods.
This salad has quinoa, edamame, red bell pepper, corn, garbanzo beans, celery, dried cranberries, lime, sliced almonds and a little olive oil.
You can buy shelled edamame beans at Whole foods or your grocery store. Our store sells it in the frozen section by the frozen vegetables.
After I poured all of the vegetables into a bowl, I realized I needed a bigger bowl. And this makes a ton. Like enough for a week. My kids ate this. But I make them eat everything. They are The Kids That Ate Everything.
If you like this Edamame Quinoa Salad, you’ll love these recipes:
Slow Cooker Chicken Quinoa Chili
Edamame Quinoa Salad
This Edamame Quinoa Salad is light and healthy, packed full of super foods. It's drizzled with a little lime and olive oil.
Ingredients
- 2 cups uncooked quinoa
- 4 cups water
- 1/2 teaspoon salt
- 1 cup celery, sliced
- 1 15-oz can corn, drained
- 1 15-oz can garbanzo beans, rinsed and drained
- 3/4 cup cilantro, finely minced
- 1 heaping cup dried cranberries
- 1 12-oz package edamame, cooked and shelled
- 2 red bell peppers, diced
- 1 cup sliced almonds (or any nut you like)
- 3 Tablespoons olive oil (more or less to taste)
- 5 Tablespoons lime juice (more or less to taste)
- salt to taste
Instructions
- Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
- Add remaining ingredients and toss to combine. Add salt to taste. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.
Recipe Notes
Source: My friend Simone
My family loved this recipe, even though 2 of us are not really fans of Quinoa. This was delicious. As per the recipe I added a bit more lime juice and olive oil, which I found necessary after the salad had sat awhile… not sure if that’s really related. Other adjustments I made because of family preferences included Pumpkin seeds instead of almonds, left out the cranberries. Some of us added vegan feta (by Sheese, Vegan Greek Style) and the non-vegans had the option of feta. This has become a family favourite.
So glad you like it!
I love nothing more than making this recipe and having it in my fridge for a week or so to come. Especially perfect for the warmer weather starting, this salad is SO GOOD and yet so incredibly healthy!! Am counting the days to my next paycheck so I can go buy everything for this and make it again!!
This looks very good. I try to cook without oil, so do you think it would taste ok without it or be too dry?