Southwestern Quinoa & Edamame Salad

By miss5elements

Prep tip: Add crumbled queso cotija or feta cheese for a more indulgent dish.

Serving tips: For best flavor, let the salad come to room temperature before serving. It's delicious wrapped in butter-lettuce leaves.

Per serving: 209 cal, 28% fat cal, 7g fat, 1g sat fat, 0 mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium

Ingredients

• 1 c + 2T H2O
• 1/4 t sea salt
• 2 t salt free chili powder blend
• 3/4 c quinoa, well-rinsed
• 1.5 c frozen, shelled edamame
• 1-6oz jar of roasted bell peppers, drained
• 2 med cloves garlic
• 2 t EVOO
• 2 t lime juice, plus more to taste
• 3 T chopped fresh cilantro
• 3/4 c grated carrot

Details

Servings 4
Cooking time 29mins

Preparation

Step 1

1. Bring H2O, salt, and chili powder to a boil in a med saucepan.
2. Stir in quinoa & edamame.
3. Bring to a boil again, then reduce heat to low, cover, & simmer for 15 min, until all the H2O is absorbed.
4. Let rest, covered & undisturbed for 5 min.
5. Meanwhile, puree peppers, garlic, EVOO, & lime juice in a food processor or blender.
6. Stir pepper sauce, cilantro, & grated carrot into quinoa mixture.
7. Add extra lime juice if desired.