Crispy Quinoa Edamame Salad

3 steps

Prep:45minCook:30min

Updated at: Wed, 11 Oct 2023 19:31:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories635.7 kcal (32%)

Total Fat40.6 g (58%)

Carbs48.8 g (19%)

Sugars8.8 g (10%)

Protein23.3 g (47%)

Sodium571.6 mg (29%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5english cucumber

1 lbedamame beans

I used frozen, led

1 ¼ cupcarrots

shredded

1 cupquinoa

cooked with 2 cups of veggie broth according to package instructions

3 Tbspolive oil

Dressing

¼ cupsesame oil

1 Tbsprice vinegar

2 Tbspcoconut aminos

0.25 CupPeanut Butter

1 tspgarlic powder

1 Tbspground ginger

salt

pepper

to taste

Instructions

Step 1

preheat oven to 350 degrees and line a baking sheet with parchment paper. add the cooked quinoa (cooked based on package instructions with veggie broth instead of water) and spread it out evenly on the pan. toss with the olive oil and season with salt & pepper if desired. bake for 35 minutes, stirring halfway through.

Step 2

make the dressing by combining all ingredients in a jar and shaking until it's a uniform consistency. chop up all veggies.

Step 3

when the quinoa is done, all it to a large bowl with all of the chopped veggies and the dressing, mix well and serve immediately or store in airtight containers in the refrigerator for up to 5 days.