I absolutely love making quinoa salads – they are so versatile, hold up well as leftovers and are such a great and hearty side dish. This week, to go with my Asian sesame salmon, I made this edamame avocado salad and I think you’ll love it!

Feel free to adjust the veggies – you can put in anything you like, these are just my favorites and what I had on hand.

Here’s how you make it (8 servings):

1. Put 2 cups quinoa, 4 cups water and a dash of salt in a pot and bring to a boil. Once boiling, turn the heat down to a simmer and cover for 15-20 minutes until all water is absorbed. Set aside to cool
2. In a large bowl, mix together 2 chopped red peppers, 3/4 cup green onions (one bunch), 2 grated carrots, 1/2 chopped cucumber, 1/2 cabbage – coarsely grated and 2 cups shelled edamame
3. Mix together dressing – 6 tbsp soy sauce (or tamari), 3 tbsp sesame oil, juice of 3 limes, 3 tsp grated ginger and 3 tsp red pepper flakes
4. Combine quinoa and dressing in veggie bowl
5. Add in 2 chopped avocados and serve cold

Ingredients:

• 2 cups dry quinoa
• 4 cups water
• dash of salt
• 2 chopped red bell peppers
• 1 bunch of green onions, chopped (~3/4 cups)
• 2 grated carrots
• 1/2 chopped cucumber
• 1/2 red cabbage, coarsely grated
• 2 cups shelled edamame
• 6 tbsp soy sauce (or tamari)
• 3 tbsp sesame oil
• juice of 3 limes
• 3 tsp grated ginger
• 3 tsp red pepper flakes
• 2 chopped avocados

This would be great with chicken as well – yum. Let me know how you switch up the veggies!

CHH