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Edamame & Black Bean Quinoa Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 carton black beans, rinsed
  • 1 cup frozen cooked edamame
  • 1/2 red onion, chopped
  • 2-3 radishes, sliced thin
  • 1/4 cup chopped almonds (optional)
  • Fresh chopped cilantro for garnish
Cilantro Lime Vinaigrette
  • 3/4 cup fresh, chopped cilantro
  • 3 tablespoons of fresh lime juice
  • 3 tablespoons of white wine vinegar (or champagne vinegar)
  • 1 tablespoon of water (add more if too tart)
  • 1 garlic clove chopped
  • 2 teaspoons dijon mustard
  • 2 tablespoons of extra-virgin oive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon maple syrup

Method
 

Steps
  1. Bring two cups of water to a boil. Add quinoa, cover and lower heat to simmering. Cook until all the water is absorbed, keeping a close eye so it doesn't stick. Approximately 13-18 minutes. Leave covered and set aside.
  2. In a food processor, add the cilantro, lime juice, vinegar, water, garlic clove, dijon mustard, salt, pepper and olive oil. Process until somewhat smooth. Taste for seasonings. If too tart, add a little more water instead of more oil.
  3. Combine the quinoa with the chopped red onion, black beans and edamame. Add some dressing. Mix gently. Taste for seasonings. Add more dressing if needed. Top with some chopped cilantro and / or slivered almonds.