Edamame Quinoa Salad With Lemon Dressing
(Serves About 6 as a Side Dish.)
Quinoa is not a grass, but its seeds have been eaten for 6000 years. (Photo credit: Wikipedia) |
1 cup uncooked quinoa, rinsed thoroughly
2 cups vegetable or chicken broth
1/2 cup drained and chopped roasted red peppers
2 Roma tomatoes, chopped
1 small zucchini cut in half, then sliced lengthwise
1 cup frozen edamame, thawed (or fresh, lightly boiled)
Lemon zest from one large lemon
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fresh chopped parsley
Directions:
- Toast uncooked quinoa in skillet over medium heat for about five minutes, stirring or shaking constantly.
- Transfer toasted quinoa to a large pot, then add broth and bring to a boil.
- Cover, reduce heat, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and empty into a serving bowl.
- Add to the quinoa the tomato, sliced zucchini, peppers, and thawed edamame and toss to mix well.
- In a separate bowl, Whisk olive oil, lemon zest, and lemon juice together, then pour over quinoa mixture and toss well. Sprinkle with chopped parsley and serve.
No comments:
Post a Comment
We welcome comments and suggestions!