How long does chickpea and edamame quinoa [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can chickpea and edamame quinoa [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is chickpea and edamame quinoa [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chickpea and edamame quinoa [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is chickpea and edamame quinoa [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Chickpea and Edamame Quinoa
[Vegan]

KA By: Katrina Abram

Author Bio

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Read More

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Chickpea and Edamame Quinoa [Vegan]

348

5-6

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Chickpea and Edamame Quinoa [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.