5-Ingredient Quinoa Salad with Edamame and Carrots
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 115
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Total: 50 min (includes cooling time)
- Active: 15 min
Ingredients
3/4 cup dry quinoa
1 1/4 cups low-sodium vegetable broth
1 cup frozen shelled edamame
1 tablespoon dark sesame oil
1/2 cup shredded carrots
Directions
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.