- INGREDIENTS:
- 1 pack of shelled edamame – precooked
- 1 cup of quinoa (cooked)
- 1 bell pepper (red, orange, or yellow)
- Handful of shaved carrots
- 1 avocado diced
- Mushrooms sliced
- Handful of shredded kale
- 1 celery stalk sliced
- OPTIONAL ADDITIONS: apple diced, jalapenos, onion, chicken, shaved almonds, any sliced vegetable
- Dressing: 2 tablespoons of olive oil, 2 tablespoons of lime or lemon juice, 2 cloves of minced garlic, a dash of soy sauce. I added pepper, red pepper, and garlic powder to this as well. If you don’t have all the ingredients for the dressing, you can use balsamic vinaigrette or any oil-based dressings!
- DIRECTIONS:
- I make this salad with leftover quinoa typically. If you have not made your quinoa, make your quinoa according to package instructions.
- Slice your veggies, kale, and put them with the quinoa and shelled edamame.
- Make your dressing and stir it up. Pour over your quinoa mixture.
- Either top with avocado and enjoy immediately, or chill for 20 min and then top with avocado and other toppings!
- TIPS: You can buy frozen shelled edamame and precooked frozen quinoa. If you prefer a warm lunch, you can warm it up before eating as well!
- Pros: You can put just about anything in this salad and it will taste good! It is an awesome lunch item to meal prep because you eat it cold, so you don’t have to waste time waiting in line at the microwave during a busy day. It also is packed with fiber, protein, and healthy fats. I have used this salad to be my end-of-the-week salad where I throw in veggies that I need to use up before they go bad.
- Cons: A lot of ingredients go into this one, but overall it is cheap and easy to make.
Edamame Quinoa Salad
Cooking in Clerkship 