This dish is perfect for the Spring and Summer. Aside from being uber-healthy with protein-packed quinoa and calcium-rich edamame this salad also gets a punch of flavor from paper-thin, peppery radishes and a tangy, bright lemon-mint vinaigrette. It’s ideal for the warmer weather and takes no time to make, so you can spend more time relaxing and enjoying the later sunsets.

Quinoa Edamame Salad With Radish [Vegan]

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Serves

6

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Ingredients

For the Salad:

  • 1 cup quinoa
  • 2 cups water
  • 1 cup edamame
  • 1/2 cup thinly sliced radishes
  • 4 scallions, thinly sliced
  • 1/3 cup chopped parsley
  • 2 tablespoons chopped mint
  • 1/4 cup red onion, thinly sliced

For the Vinaigrette:

  • Zest and juice from 1 lemon
  • 1 large garlic clove, minced
  • 1 tablespoon red or white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons chopped mint
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
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Preparation

  1. Place the quinoa in a fine mesh strainer and rinse under running tap water. Transfer quinoa to a saucepan and add 2 cups water. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat and let sit uncovered, until quinoa is at room temperature.
  2. Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint and transferring them to a large bowl.
  3. In a small bowl, add all the ingredients for the vinaigrette and stir to combine.
  4. When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette and toss to combine. Serve chilled or at room temperature.
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