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.
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)