Easy Quinoa and Edamame Salad Recipe

Ingredients

• 0.25 cup olive oil
• 0.25 cup rice wine vinegar
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1.5 teaspoons liquid aminos (such as Bragg®)
• 1 teaspoon freshly squeezed lemon juice
• 1 clove garlic, minced
• 0.25 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1.5 cups cooked quinoa
• 1 cup shelled edamame
• 0.5 cup chopped red bell pepper
• 0.5 cup chopped Persian cucumber
• 0.5 cup shredded carrot
• 0.5 cup sliced green onion
• 0.5 cup dried cranberries
• 0.25 cup slivered almonds

Instructions

1. Make the sesame-maple dressing: In a mason jar, combine the oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper. Seal and shake until well blended for a flavorful dressing.
2. Prepare the quinoa salad: In a large bowl, combine the cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries. Add 1/2 cup of the dressing, mix well, and save any remaining dressing. Chill in the refrigerator for at least 1 hour.
3. Garnish with slivered almonds before serving for added crunch and flavor.

Nutrition

• Calories: 327 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 12 g
• Sodium Content: 92 mg
• Protein Content: 8 g
• Carbohydrate Content: 32 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g