Southwestern Quinoa and Edamame Salad
  • 1cup plus 2 tablespoons water
  • 1/4teaspoon sea salt
  • 2teaspoons salt-free chili powder
  • 3/4cup quinoa, well rinsed
  • 1 1/2cups frozen, shelled edamame
  • 1(6-ounce) jar roasted red peppers, drained
  • 2medium cloves garlic
  • 2teaspoons olive oil
  • 2teaspoons lime juice, plus more to taste
  • 3tablespoons chopped fresh cilantro
  • 3/4cup grated carrot
  1. Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
  2. Meanwhile, purée peppers, garlic, olive oil, and lime juice in a food processor or blender until smooth.
  3. Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
Recipe Notes
Nutrition Facts
Southwestern Quinoa and Edamame Salad
Amount Per Serving
Calories 209
% Daily Value*
Sodium 260mg 11%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium