Fresh and zesty quinoa salad with edamame, red pepper and spices
Discover a refreshing and vibrant quinoa salad featuring edamame, red pepper, and a blend of aromatic spices. Perfectly balanced with zesty lime and a hint of coriander, this wholesome dish is a delightful addition to any meal.
- 19 Mar 2024
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 12 Ingredients
This fresh and zesty quinoa salad with edamame, red pepper, and spices is a nutritious and flavorful meal that's perfect for any occasion. Packed with protein, fiber, and a blend of delicious spices, this salad is not only healthy but also incredibly easy to prepare. Whether you're looking for a quick lunch, a side dish, or a light dinner, this salad is sure to impress.
Ingredients:
Instructions:
1. Rinse 1 cup of quinoa under cold water to remove any bitterness.
2. In a medium-sized pot, bring 2 cups of water to a boil.
3. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender.
4. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and allow it to cool.
1. While the quinoa is cooking, cook 1 cup of edamame as per package instructions (usually boil or steam for 5-7 minutes until tender).
2. Drain and allow it to cool.
1. In a large mixing bowl, combine the cooked quinoa and edamame.
2. Add 1 red pepper that has been diced.
3. Add 1 tsp of chopped coriander leaves.
1. In a small bowl, whisk together the juice of 1 lime, 1 tbsp of olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp ground cumin, a dash of salt, and a dash of black pepper.
5. Combine and Serve:
1. Pour the dressing over the quinoa mixture.
2. Toss well to ensure everything is evenly coated.
3. Taste and adjust seasoning if needed.
1. Refrigerate for at least 30 minutes to allow the flavors to meld together.
2. Serve chilled or at room temperature.
Tips:
- Rinse the quinoa thoroughly under cold water before cooking to remove its natural bitterness.
- Cook the quinoa in vegetable broth instead of water for an added depth of flavor.
- Allow the cooked quinoa to cool completely before adding the other ingredients to prevent wilting.
- Toast the spices lightly in a dry pan before mixing them in to enhance their flavors.
- Feel free to add more vegetables like cherry tomatoes, cucumber, or carrots for extra crunch and color.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This fresh and zesty quinoa salad is a delightful combination of vibrant flavors and textures. The tanginess of the lime, the crunch of red pepper, and the warmth of the spices come together beautifully. Whether you're enjoying it as a meal on its own or as a side dish, this salad is a versatile and healthy addition to your culinary repertoire. Enjoy the burst of flavors and nutrients in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.76g | 10% |
| Sugar 2.12g | 2% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.78g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 5% |
| Choline 30mg | 5% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.71mg | 4% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 1.82mg | 17% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 280mg | 8% |
| Selenium, Se 1.64ug | 3% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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