Quinoa Salad with Carrots and Edamame

By Hester

Ingredients

• 1/4 cup lemon juice
• 1 Tbsp. balsamic vinegar
• 1 tsp. reduced sodium soy sauce
• 3 Tbsp. extra vifgin olive oil
• 1 Tbsp. honey
• 1 cup toasted uncooked quinoa
• 2 cups shelled edamame
• 1 carrot chopped
• 1 stalk celery, chopped
• 1/4 cup slivered almonds

Preparation

Step 1

Whisk together first 5 ingredients and set aside.

Cook quinoa according to directions. When cooked transfer to a large bowl and allow to cool.

Cook edamame, drain and rinse with cold water. Add to quinoa in the bowl.

Add chopped carrots, celery and slivered almonds.

Re-wwisk liquid and add to quinoa mixture. Stir well and refrigerate for at least 1 hour. Stir again before serving.
34 Calories