Edamame and quinoa salad

A delightful blend of protein-packed edamame and nutty quinoa, this vibrant salad is bursting with flavor and texture for a satisfying culinary experience.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup edamame
• 1/2 cup thinly sliced radishes
• 4 scallions, thinly sliced
• 1/3 cup chopped parsley
• 2 tablespoons chopped mint
• 1/4 cup red onion, thinly sliced
• zest and juice of 1 lemon
• 1 large clove garlic, minced
• 1 tablespoon red or white wine vinegar
• 1/4 cup olive oil
• 2 tablespoons chopped mint
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Place the quinoa in a fine mesh strainer and wash under running tap water. Then, move quinoa to a saucepan and pour in 2 cups of water. Bring it to a boil, cover with a lid, and lower the heat to simmer. Let it cook for about 15 minutes or until the quinoa is soft and spiral shapes are visible on the surface. Turn off the heat and leave it uncovered until the quinoa reaches room temperature.
2. While waiting, get the vegetables ready by cutting the onions, scallions, radish, parsley, and mint, and put them in a big bowl.
3. In a tiny bowl, combine all the vinaigrette ingredients and mix well.
4. Once the quinoa has cooled down, fluff it with a fork and mix it with the vegetables. Pour in the vinaigrette and toss everything together. You can prepare this in advance and serve it cold or at room temperature.

Summary:

• Calories: 1323 kcal
• Fat: 71 g
• Protein: 42 g
• Carbs: 140 g
• Potassium: 2218 mg
• Magnesium: 465 mg