This chickpea and edamame quinoa salad will power you throughout your day! The mixture of green edamame, deep red cranberries, red bell peppers, and fresh herbs mixed into fluffy quinoa adds an assortment of vibrant color and different textures. Make a big batch of this quinoa salad at the beginning of the week and eat it for lunch at work or school. You can even enjoy it a number of different ways by drizzling different dressings over it, mixing it with greens, or wrapping it up in a flour tortilla with kale and microgreens.
Chickpea and Edamame Quinoa [Vegan]
- 1 cup uncooked quinoa
- 2 cups water
- 1 cup edamame, cooked and shelled
- 1/3 cup sliced almonds
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup Italian parsley, finely chopped
- 1/3 cup dried cranberries
- 1 red bell pepper, diced
- 2 tablespoons extra virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon Kosher salt
- Fresh cracked pepper, to taste
- In a medium-sized pot over medium heat, combine the quinoa and the water. Bring the mixture to a gentle boil, then cover the pot and reduce heat to a simmer and cook for 15 minutes.
- Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Add the quinoa to a large bowl, fluff with a fork, and set it aside to cool.
- Meanwhile, cook the edamame according to the package directions.
- To toast the sliced almonds, heat them in a small skillet over medium-low heat, stirring frequently, until they are fragrant and begin to turn golden on the edges.
- Transfer toasted almonds to the same bowl that the quinoa is in. Add in the chickpeas, chopped parsley, dried cranberries, and diced bell pepper. Toss to combine.
- Mix together the dressing ingredients (olive oil, lime juice, balsamic, salt, and pepper) in a small jar and adjust to taste, if necessary.
- Drizzle the dressing over the quinoa salad, add salt to taste, and chill until ready to serve.