Description
This colorful edamame quinoa salad is filled with tangy and refreshing flavors that are easy to enjoy. Serve it as a main or a side.
Ingredients
Units
Scale
- 1/2 red bell pepper, cored, seeded and finely chopped
- 1 stalk celery, finely chopped
- 2 cups baby spinach, finely chopped
- 10 cherry tomatoes, finely chopped
- 1/2 small red onion, finely chopped
- 3 tablespoons white wine vinegar or red wine vinegar
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 2 cup cooked quinoa
- 1 small can chickpeas
- 1 1/2 cup shelled edamame beans
- Salt and pepper, to taste
Instructions
- Make the salad. Put all the ingredients in a large bowl and mix well. Season with salt and pepper and serve cold.
Notes
This edamame quinoa recipe will keep in a storage container, refrigerated, for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 367
- Sugar: 4.5g
- Sodium: 539.3mg
- Fat: 13.9g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 48.8g
- Fiber: 13.1g
- Protein: 13.7g
- Cholesterol: 0mg
