Why a spring salad? Because its light, colorful and will definitely be a hit at those spring get-togethers!
Though not technically a grain, quinoa is often made and used like grains such as rice and barley. Quinoa has the entire intact grain seed (think fiber!) and an impressive protein content. It’s versatile and gives any dish a subtle nutty flavor.
The most common types of quinoa are white, red and black. Any of these are a great choice but, like many foods with a rich color, the red and black varieties are your healthiest options. Quinoa can usually be found in the bulk food section or by the dry rice and beans.
Bragg Liquid Aminos can be found by the soy sauce in the health food section of most large grocery stores. Although you could always use soy sauce or tamari instead if that’s what you have on hand. Liquid Aminos is made from soybeans and is great to add some Asian flavor to soups, salads, veggies, potatoes, beans… the options are endless!
Save some time by making a batch of this salad and then taking it for lunch throughout the week. The flavor gets better every day!
Plant-Based Quinoa & Edamame Salad
- 1 cup quinoa, rinsed
- 1 cup frozen edamame (shelled)
- 1 cup shredded carrots
- 2 cups red cabbage, chopped
- 2 green onions, chopped
- 2 T Liquid Aminos
- 1 lemon, juiced
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- Add quinoa and 2 cups of water to a large saucepan, place over medium heat. Bring to a simmer, cover and then turn heat to low. Let cook for 20 minutes or until liquid is absorbed.
- Once quinoa is cooked, fluff with a knife and then stir in edamame, carrots, cabbage and green onion. Cover and continue to cook on low for 1 minute, just until edamame has thawed. Remove from heat.
- Mix liquid aminos, lemon juice, black pepper and red pepper in a small bowl.
- Transfer quinoa mixture into a large container with a lid, add sauce mixture and stir well.
- Refrigerate, covered, for at least 1 hour before serving. Serve cold.