This super-nutritious quinoa and edamame salad is low in saturated fat. and can be used as a vegetarian main dish salad or as a great side dish for lean grilled chicken, fish or tofu. It also happens to be gluten free, though always check the list of ingredients in broths and any other seasonings you choose to use.
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups fat-free, low sodium vegetable broth
- 1/2 cup drained roasted red peppers, chopped
- 2 roma tomatoes, seeded and chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 cup frozen edamame, thawed
- Zest of 1 large lemon
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup fresh flat leaf parsley, chopped
Preparation:
Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.
Add chopped peppers, tomato, sliced zucchini and thawed edamame. Stir well.
Whisk lemon zest, lemon juice and olive oil together and pour over quinoa mixture. Toss well. Sprinkle with parsley.
Serves 6
Per Serving: Calories 208, Calories from Fat 73, Total Fat 8.1g (Sat 1g), Cholesterol 0mg, Sodium 231mg, Carbohydrate 25.5g, Fiber 3.8g, Protein 8.2g
