Edamame + Quinoa Salad

Edamame + Quinoa Salad


This recipe comes from our friend and West coast doctor, Dr. Linda Shiue, who posts her recipes and food stories HERE. Thank you Linda for sharing your delicious recipe!

I absolutely love this recipe. It uses all the tricks to develop flavor without using a lot of salt.
-Fresh citrus
-Sesame oil
-Reduce sodium soy sauce ( and just a little bit)

The fresh veggies make it burst with flavor and it’s hearty enough for a complete meal.

#ChangeYourBuds and learn to love this salad of quinoa and fresh vegetables.

For the dressing: (makes ½ cup):
3 tablespoons freshly squeezed lemon juice
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
Freshly ground black pepper
¼ tsp salt

For the salad:
3 cups cooked quinoa (from one cup dry)
1 tablespoon ground flax seed
Grated zest of 1 lemon
1 cup baby spinach or kale, roughly chopped
1 Persian cucumber, ¼ inch dice
1 cup shelled edamame, cooked and cooled
2 tablespoons chopped scallions
1 avocado, halved, pitted, peeled and sliced
1/2 cup toasted pepitas (green pumpkin seeds)

1.  Whisk together all dressing ingredients in a small bowl.
2.  Put cooked quinoa in a large bowl. Add dressing, flax seed and lemon zest and stir to combine.
3.  Add greens, cucumber, edamame and scallions to the quinoa and toss to combine. Adjust salt to taste.
4.  Spoon the quinoa mixture onto a plate and scatter toasted pepitas over the top.


Yield: 3 to 4 servings (Analysis based on 4 servings)
Serving Size: 1 serving
Calories (kcal) 222.72
Protein (g) 11.45
Carbohydrates (g) 16.87
Total Dietary Fiber (g) 4.57
Total Sugars (g) 1.51
Added Sugar (g) 0
Fat (g) 12.48
Saturated Fat (g) 2.24
Cholesterol (mg) 0
Calcium (mg) 48.98
Magnesium (mg) 57.56
Phosphorus (mg) 114.84
Potassium (mg) 342.77
Sodium (mg) 306.09



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