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Quinoa Edamame Salad With Citrus Vinaigrette

Servings 4
Author Jennifer Hunt, RDN, LD

Ingredients

Salad Ingredients

  • 1 cup cooked quinoa or brown rice*
  • 1 cup cooked edamame
  • 1 red bell pepper chopped
  • 1.5 oz crumbled feta cheese OR 1 avocado, diced (for vegan/dairy free)
  • 2 tbsp cilantro chopped (plus extra for garnish)
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper

Vinaigrette

  • ½ orange juice, and zest
  • 1 tbsp rice wine vinegar or apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon or lime juice fresh or bottled
  • 1 tbsp dijon mustard like Grey Poupon Country Dijon
  • ½ tbsp honey
  • ⅛ tsp kosher salt
  • ⅛ tsp black pepper

Instructions

  1. In a medium bowl, combine the quinoa, edamame, bell pepper, cilantro, feta cheese (or diced avocado), salt and pepper. 

  2. In a small jar with lid or leak-proof container, combine all vinaigrette ingredients and shake well. 
  3. Add ¼ cup of the vinaigrette dressing to salad and combine. Taste. Add more dressing, if desired and adjust salt/pepper to taste. 

  4. Top with additional chopped cilantro and serve!  Can be stored in refrigerator for 3-4 days- just stir up before serving.

Recipe Notes

  • Makes 2 large (1.5 cups) servings or 4 small (¾ cup)
  • I used Simply Nature Intercontinental Super Grains (a blend of brown jasmine rice, farro wheat, and red quinoa)
  • Make this salad entirely vegan/plant-based by subbing the feta cheese with 1 diced avocado. But be sure to adjust salt, if necessary, since the cheese adds a salty bite.

Nutrition per ¾ cup Serving

Calories 199; Total Fat 8.8g; Saturated Fat 2.3g; Cholesterol 7.5mg; Sodium 228mg; Carbohydrate 21g; Dietary Fiber 5g; Sugar 5g; Protein 11g

Serving Suggestions

This is a perfect stand-alone vegetarian meal but can also be prepared as a side dish.  Consider serving over a bed of mixed greens or spinach.  The salad could also be served inside a hollowed out bell pepper halve or raw zucchini boats. The dressing is amazing and can also be prepared to dress salad greens at another meal.