Easy Quinoa and Edamame Salad
Ingredients
- ¼ cup olive oil
- ¼ cup rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 ½ teaspoons liquid aminos (such as Bragg)
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- 1 ½ cups cooked quinoa
- 1 cup shelled edamame
- ½ cup chopped red bell pepper
- ½ cup chopped Persian cucumber
- ½ cup shredded carrot
- ½ cup sliced green onion
- ½ cup dried cranberries
- ¼ cup slivered almonds
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Instructions
- Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
- Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
- Garnished with slivered almonds to serve.
Source
Original recipe: View Original