Zesty Quinoa and Edamame Power Salad
Elevate your meal with this refreshing Zesty Quinoa and Edamame Power Salad, packed with vibrant colors and nutritious ingredients. This dish combines the nutty flavor of quinoa with tender edamame, crisp red peppers, and juicy tomatoes, all tossed in a zesty lemon dressing. Perfect as a hearty vegetarian main or a delightful side dish to complement grilled proteins like chicken, fish, or tofu. Not only is it gluten-free and low in saturated fat, but it’s also rich in protein and fiber, making it a wholesome choice for any meal. Serve it chilled or at room temperature for a light and energizing dining experience.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
quinoa
1 cup (uncooked and rinsed)
vegetable broth
2 cups (low-sodium, low-fat)
red pepper
1/2 cup (chopped)
roma tomatoes
2 (seeded and chopped)
zucchini
1 (halved lengthwise and sliced)
edamame
1 cup (frozen, thawed)
lemon
1 large (zest of)
lemon juice
3 tablespoons
olive oil
2 tablespoons
flat leaf parsley
1/4 cup (chopped)
Instructions
1
Begin by toasting the uncooked quinoa in a dry medium skillet over medium heat for about 5 minutes, stirring frequently to prevent burning. You’ll know it’s ready when it smells nutty and turns a light golden color.
2
Transfer the toasted quinoa to a large saucepan. Add the low-sodium vegetable broth and bring to a boil over high heat. Reduce the heat, cover with a lid, and let it simmer for approximately 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy. Remove from heat and let it cool slightly in the pot.
3
In a large mixing bowl, combine the chopped red pepper, seeded and chopped roma tomatoes, sliced zucchini, and thawed edamame. Add the cooled quinoa to this mixture and gently toss to combine all the ingredients evenly.
4
In a small bowl, whisk together the lemon zest, lemon juice, and olive oil until well blended. Pour the dressing over the quinoa salad and toss gently to ensure everything is evenly coated.
5
Finish by sprinkling the chopped flat leaf parsley on top, give it a final toss, and serve chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein source in this salad?
The primary protein sources in this recipe are quinoa and edamame, making it a high-protein vegetarian option.
Is the Zesty Quinoa and Edamame Power Salad gluten-free?
Yes, this recipe is naturally gluten-free as it uses quinoa and fresh vegetables.
How many ingredients are required for this recipe?
There are 10 main ingredients: quinoa, vegetable broth, red pepper, roma tomatoes, zucchini, edamame, lemon, lemon juice, olive oil, and flat leaf parsley.
How do I prepare the quinoa for this salad?
The quinoa is first toasted in a dry skillet for 5 minutes, then simmered in vegetable broth for 15 minutes until fluffy.
What type of broth should I use?
The recipe recommends using 2 cups of low-sodium, low-fat vegetable broth.
Can I serve this salad warm?
Yes, the salad can be served either chilled or at room temperature.
What kind of vegetables are included?
The salad includes chopped red pepper, seeded roma tomatoes, and sliced zucchini.
How much lemon juice is needed for the dressing?
The dressing requires 3 tablespoons of lemon juice mixed with lemon zest and olive oil.
Does the edamame need to be cooked?
The recipe calls for 1 cup of frozen edamame that has been thawed before being added to the mixture.
Is this recipe suitable for vegans?
Yes, all the ingredients listed are plant-based, making it suitable for a vegan diet.
How should the tomatoes be prepared?
The 2 roma tomatoes should be seeded and chopped before being added to the salad.
What is the first step in the instructions?
The first step is toasting the uncooked quinoa in a dry medium skillet over medium heat for about 5 minutes.
What does toasting the quinoa do?
Toasting the quinoa gives it a nutty flavor and a light golden color before cooking.
How much olive oil is used?
The dressing uses 2 tablespoons of olive oil.
What type of parsley is recommended?
The recipe calls for 1/4 cup of chopped flat leaf parsley.
Is this salad low in fat?
The recipe is described as being low in saturated fat and contains heart-healthy olive oil.
How do I know when the quinoa is finished cooking?
The quinoa is ready when the liquid is fully absorbed and the grains appear fluffy.
Can I use this as a side dish?
Yes, it works well as a side dish for grilled proteins like chicken, fish, or tofu.
What is the preparation for the zucchini?
The zucchini should be halved lengthwise and then sliced.
Does the recipe contain any added sugar?
No, there are no added sugars in this recipe.
Is this salad high in fiber?
Yes, the combination of quinoa, edamame, and fresh vegetables makes it a fiber-rich meal.
What gives the salad its zesty flavor?
The zestiness comes from the combination of fresh lemon zest and 3 tablespoons of lemon juice.
How much red pepper is used?
The recipe requires 1/2 cup of chopped red pepper.
How long does the quinoa need to simmer?
The quinoa should simmer for approximately 15 minutes.
Should the quinoa be rinsed before cooking?
Yes, the ingredient list specifies using uncooked and rinsed quinoa.
Can I add extra protein to this?
Absolutely, it pairs well with additional proteins like grilled chicken or tofu.
Is this recipe low in cholesterol?
Yes, the plant-based ingredients are naturally cholesterol-free.
How should the lemon be used?
The zest of one large lemon is used in the dressing along with the juice.
Is the salad served immediately?
It can be served immediately at room temperature or chilled in the refrigerator first.
What is the texture of this salad?
The salad features a mix of textures, from the fluffy quinoa to the crisp red peppers and tender edamame.