We have a keeper, folks.  Our Edamame Quinoa Salad is the salad to top all salads.  It is loaded with antioxidants and brimming with protein-packed, fiber-rich edamame and quinoa.  Tossed in a bright, flavorful vinaigrette this salad may seem light, but it’s something you can sink your teeth into.  With such satiating, plant-powered ingredients, this baby can stand alone as the main dish, or it can compliment a sandwich or green salad.


Edamame Quinoa Salad with Ginger Citrus Vinaigrette

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull


  • 4 cups cooked quinoa*
  • 1 cup purple cabbage, thinly sliced
  • 2 cups bell peppers, diced
  • 1-16oz. bag shelled edamame, thawed
  • 1 cup carrots, sliced into coins or shredded
  • ¼ cup green onion, thinly sliced


  • *Cook quinoa:
    • Bring 4 cups water or veggie broth to a boil
    • Add 2 cups uncooked quinoa (Note* you may need to rinse and drain quinoa prior to cooking if it hasn’t already been rinsed. Check the package.  Rinsing removes saponin, which is a bitter/soapy tasting compound that naturally coats the quinoa. Rinsing this compound away will give your quinoa a sweet, nutty flavor.
    • Stir, reduce heat and let simmer for 10-12 minutes.
    • Remove from heat, cover and let steam for 5 or so more minutes.
    • The end product should be a light, fluffy quinoa.
    • Transfer to a bowl, lightly cover so the heat can release and let cool in the fridge for about an hour.
  • Combine cooled quinoa and prepared veggies in a large mixing bowl
  • Toss with Ginger Citrus Vinaigrette (recipe below).
  • Cover and chill in the fridge for at least one hour or better yet overnight (the flavors will be much more developed).
  • Serve chilled.
  • Enjoy as a side, on salads or in wraps.



  • Juice from 1 orange (about ½ cup or so)
  • 1 Tbsp. organic minced gingerroot
  • 4 Tbsp. rice wine vinegar
  • 1 Tbsp. miso paste
  • 1 Tbsp. avocado oil
  • 1 tsp. ground mustard seed
  • ½ tsp. cayenne
  • 1 squeeze Sriracha
  • 2 tsp. sesame seeds
  • salt, to taste 


  • In a small bowl or glass, liquid measuring cup, whisk together all ingredients except for salt, using a wire whisk.
  • Whisk until consistency is smooth.
  • Adjust seasoning to taste, add salt if desired (miso is already salty).
  • Toss with salad and enjoy.


  • 2 cups uncooked quinoa will likely yield more than 4 cups cooked quinoa. Add any leftover quinoa to this recipe, if desired, or save it for something else.
  • Cook your quinoa a day or so in advance to save yourself a step when it comes to making the salad.

Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 9/22/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Count Reps Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel – Count Reps Circuit

6AM Sunup Moraga Co-Ed class – Coach James – HIIT Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – HIIT Thursday

8:15AM Sunshine Moraga Womens only Class – Coach James – HIIT Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Count Reps Circuit

10:30AM Summer Yoga at the Lafayette Reservoir – Coach Michelle D.

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class) 

3:30PM Varsity Stretching – Miramonte – Coach Michelle + Coach Piper (private class)