Quinoa Edamame Salad (Vegetarian). It's a lettuce-free salad which gives it this magical ability to play double-duty between a yummy lunch salad and a And while I'm singing its praises, this healthy edamame quinoa salad is also vegan, vegetarian, dairy-free, gluten-free, and positively plant-based. This quinoa edamame salad is so simple. You can use your favorite ingredients, dressings, depending on what you have in your kitchen.

I love this salad because it's tasty and healthy, but I also love it because it's pretty! I love all of the bright colors. This salad is great for entertaining because it can be made in advance and it's gluten-free, vegan, and vegetarian. You can cook Quinoa Edamame Salad (Vegetarian) using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Quinoa Edamame Salad (Vegetarian)

Prepare 1/2 cup of Quinoa.
You need 1 cup of Edamame.
Prepare 1 cup of White Corn.
You need 1/2 cup of Cherry Tomatoes (halved or quartered).
It's 1/4 cup of Cilantro.
Prepare 1/4 cup of Lime Juice.
Prepare 2 tbsp of Olive Oil.

I love having options for all of guests. This Edamame Quinoa Salad is a healthy salad filled with edamame, bell peppers, garbanzo beans, and craisins. Enough to feed an army or meal prep! Quinoa, edamame, and a variety of crunchy vegetables are tossed a slightly zesty, sesame-maple dressing, resulting in a flavorful and nutrition-packed salad.

Quinoa Edamame Salad (Vegetarian) step by step

In a small saucepan, combine quinoa and 1 cup of water. Bring to boil, reduce heat. Cover and let simmer for 15 minutes or until water is absorbed. Remove from heat and set aside..
Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa, toss to combine. Add lime juice and olive oil, toss to coat. Season to taste with salt and pepper..

This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! Served solo, it's also great for lunch. Meal Plan: If you have a big appetite, serve this colorful salad with quick-cooking brown rice and marinated, baked tofu. Make a big batch of quinoa, blanch a bag of edamame, and you'll be able to throw this filling salad together in just minutes all week.