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Recipe – Quinoa and Edamame Salad

Chicken Piri Piri with Quinoa and Edamame Salad. Photo by James Ramsay; Food Stylist: Susan Benson Cohen
Chicken Piri Piri with Quinoa and Edamame Salad. Photo by James Ramsay; Food Stylist: Susan Benson Cohen

1 cup quinoa rinsed and drained

2 cups water

1 cup cooked and shelled edamame (soy) beans

1 small zucchini cut lengthwise and sliced

1 medium sized ripe tomato chopped into small cubes

1 one-inch piece of fresh ginger grated into a paste

¼ cup chopped red onion

2 tablespoons of extra virgin olive oil

3 tablespoons of fresh lemon juice

Zest from half a lemon

1 teaspoon Dijon mustard

2 teaspoons honey

3 tablespoons of apple cider vinegar

Salt and pepper to taste (but it really doesn’t need the salt)

 

  1. Cook the quinoa as you would rice, 2 cups of water and 1 cup of quinoa, in a sauce pot bring water and quinoa to a boil, reduce heat to a soft simmer and cover.  Quinoa should be ready in 10-15 minutes or when all of the water has been absorbed and the quinoa has blossomed. This step can be done ahead of time. Cool quinoa
  2. Combine edamame, quinoa, tomatoes, green, zucchini red onion and parsley.
  3. In a large bowl, whisk lemon juice, lemon zest, Dijon mustard, grated ginger, olive oil, apple cider vinegar, salt and pepper. Add veggies and quinoa to bowl and toss to coat. Refrigerate until ready to serve.

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