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This vegetarian salad is high in protein, fibre, and healthy fats, guaranteed to keep you full.
Equipment
- 1 large pot
- 1 small pot
- 1 small saucepan
- 1 medium bowl
Ingredients
Salad
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- ½ lime (zested)
- ½ tablespoon fresh ginger (minced)
- 1 cucumber (thinly sliced)
- 1 cup edamame (shelled)
- 4 cups water
- 2 scallions (thinly sliced, green parts only)
- salt and pepper
- sesame seeds (to garnish, optional)
Quinoa
- 1 cup quinoa
- 2 cups water
Instructions
- Bring 4 cups of water to a boil in a large pot. Add edamame and return to a boil. Cook, uncovered over medium-high heat for 3 to 5 minutes, stirring occasionally. Drain.
- While the edamame is cooking, combine the quinoa with 2 cups of water in a small pot and bring to a boil. Reduce heat, cover and simmer until the liquid has evaporated, about 15 minutes. Let stand for 5 minutes, then fluff with a fork. Season to taste.
- While the edamame and quinoa cook put olive oil and sesame oil in a small saucepan over low heat. Add the lime zest and ginger. Let the oil warm up slowly, undisturbed until it starts to bubble steadily, about 10 minutes.
- Put the cucumber in a medium bowl. Add the edamame and scallion greens and pour over the warm oil; stir to coat well. Sprinkle with salt and pepper to taste. Garnish with sesame seeds if you like and serve with the quinoa.
Nutrition Facts
Edamame and Cucumber Salad with Warm Ginger Dressing and Quinoa
Amount Per Serving
Calories 683
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 5g31%
Sodium 52mg2%
Potassium 1054mg30%
Carbohydrates 68g23%
Fiber 12g50%
Sugar 4g4%
Protein 22g44%
Calcium 146mg15%
Vitamin C 17mg21%
Vitamin A 228IU5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
