Edamame & Quinoa Power Salad

1. 1
   boil · ~20 min

   Cook the quinoa.

   1.Bring 2 cups of water to a rolling boil in a saucepan.

   2.Add rinsed quinoa and a pinch of salt, then reduce heat to low.

   3.Cover and simmer for 15 minutes until water is absorbed.

   4.Remove from heat and let it steam for 5 minutes, then fluff with a fork.
2. 2
   boil · ~5 min

   Blanch the edamame.

   1.Bring 3 cups of water to a boil in a separate pot.

   2.Add the frozen edamame and cook for 3-4 minutes until tender.

   3.Drain immediately and rinse under cold water to stop cooking. Set aside.
3. 3
   prep · ~5 min

   Prepare the vegetables.

   While quinoa and edamame cook, dice the bell pepper and cucumber, shred the carrot, and finely chop the red onion.

4. 4
   mix · ~1 min

   Whisk the lemon dressing.

   In a small bowl or jar, combine olive oil, fresh lemon juice, salt, and black pepper. Whisk or shake vigorously until emulsified.

   TIPWhisking until the dressing looks slightly cloudy helps it cling perfectly to the quinoa.
5. 5
   assemble · ~2 min

   Toss the salad together.

   In a large mixing bowl, combine the cooled quinoa, edamame, bell pepper, cucumber, carrot, and red onion. Pour the dressing over the top and toss gently until everything is evenly coated.

6. 6
   garnish · ~1 min

   Garnish and serve.

   Sprinkle chopped fresh parsley and roasted sunflower seeds on top. Serve at room temperature or chilled.

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