Adapted from the edamame quinoa salad from The Girl Who Ate Everything, this salad incorporates a fiber-filled, high protein gluten-free grain along with several fresh vegetables and heart-healthy almonds, avocado, and olive oil. Read along for not only a recipe that will make your taste buds explode, but a great method to cook quinoa that will leave your grain light and fluffy rather than soft & soggy.
Cook & Prep Time: 45 minutes
2 cups red quinoa (this variety of quinoa is less bitter & more palatable)
2.5 cups water
½ teaspoon salt
1 cob of corn, cooked
1 fifteen-ounce can of garbanzo beans, rinsed & drained very well
½-¾ bunch of cilantro, finely chopped
1 cup golden raisins
9 ounces shelled edamame (we get ours from Trader Joe’s)
2 red, yellow, or orange bell peppers, diced
1 cup sliced almonds
3 tablespoons olive oil
5 tablespoons lemon or lime juice
1 avocado, sliced
- Soak your quinoa in water for 15 minutes. Rinse in a strainer for 2-3 minutes.
- Bring 2.5 cups water, quinoa, and salt to a simmer, and then reduce heat to low. Cover and cook on low for 30-35 minutes. Remove quinoa from heat and allow it to sit for another 5 minutes. Fluff with a fork and thank us for quinoa perfection later.
- Add raisins to a bowl of hot water and continue to soak them while quinoa is cooking. This will allow each raisin to burst in your mouth while eating your salad, like a little present!
- After quinoa is cooked & cooled, combine raisins and all remaining ingredients. Season with sea salt to taste, top with sliced avocado & serve.
And sahtein—or deux healths!