Quinoa Salad with Edamame & Peas

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine mesh colander.

   2.Combine quinoa with 2 cups water and a pinch of salt in a saucepan.

   3.Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed (12-15 min).

   4.Remove from heat, let stand covered 5 min, then fluff with a fork and cool.

   TIPRinsing quinoa removes saponin, which can make it taste bitter or soapy.
2. 2
   boil · ~3 min

   Blanch the edamame and peas.

   1.Bring a small pot of water to a rolling boil.

   2.Add 1 cup shelled edamame and ½ cup green peas.

   3.Cook until bright green and tender (2-3 min).

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

   Dice the fresh vegetables.

   Dice the cucumber and red bell pepper into small, even cubes. Chop the fresh parsley and mint.

4. 4
   mix · ~1 min

   Whisk the lemon dressing.

   1.In a small bowl, combine 2 tbsp olive oil and 2 tbsp fresh lemon juice.

   2.Add the minced garlic clove and a pinch of black pepper.

   3.Whisk until emulsified and well combined.
5. 5
   assemble · ~2 min

   Toss the salad.

   1.In a large mixing bowl, combine the cooled quinoa, blanched edamame, peas, diced cucumber, and bell pepper.

   2.Pour the lemon dressing over the top.

   3.Add the chopped parsley and mint.

   4.Toss gently until everything is evenly coated.
6. 6
   rest · ~15 min

   Chill before serving.

   Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at room temperature.

   TIPThis salad tastes even better the next day, making it ideal for meal prep.

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