Quinoa Salad Toss (Trillium1204)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pkg (225 g) Quinoa ½ cup (125 mL) Edamame 2/3 cup (250 mL) dried cranberries Half small red onion, diced ½ cup (125 mL) diced sweet red pepper 3 tbsp (45 mL) white wine vinegar 1 tbsp (25 mL) olive oil ½ tsp (5 mL) Dijon mustard ½ tsp (2 mL) salt
1. In small saucepan, bring 2 cups (500 mL) water to a boil. Stir in quinoa. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Rinse under cold water and drain.
2. Add frozen edamame to 1 cup (250 mL) of boiling water; lower heat and let simmer 3 to 4 minutes. Drain. Rinse under cold water; drain.
3. In large bowl, stir together quinoa, edamame, cranberries, red onion and red pepper. In small bowl, whisk together vinegar, oil, mustard and salt; pour over quinoa and toss to coat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add frozen edamame to 1 cup (250 mL) of boiling water; lower heat and let simmer 3 to 4 minutes. Drain. Rinse under cold water; drain.
3. In large bowl, stir together quinoa, edamame, cranberries, red onion and red pepper. In small bowl, whisk together vinegar, oil, mustard and salt; pour over quinoa and toss to coat.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 338.5
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 308.4 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 6.7 g
- Protein: 12.4 g
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