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):
- 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
- 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
- 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
- Combine quinoa and dressing in veggie bowl
- Add in 2 chopped avocados and serve cold
- 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!