quinoa with edamame, ginger and lime

Looking for a protein packed salad? Then this is it! Quinoa and edamame provide the protein while the ginger, lime and lemon give it zest. This salad benefits from being made ahead of time. Plus it’s relatively quick to make (another bonus!). This recipe comes from a great cook book called ‘The Longevity Kitchen’ by Rebecca Katz. Enjoy!

Ingredients

2.5 cups vegetable broth

1/2 teaspoon sea salt

1.5 cups red or white quinoa (rinsed well in cold water and drained)

1 teaspoon grated fresh ginger

Pinch of cayenne

1 cup fresh or frozen edamame

1/2 cup finely diced red bell pepper

2 scallions, white and green parts, finely chopoed

2 tablespoons chopped fresh mint

2 tablespoons cilantro or parsley

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

2 tablespoons freshly squeezed lemon juice

1 teaspoon grated lime zest

Creating the Magic!

Put the broth and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over a high heat. Stir in the quinoa. Decrease the heat to low, cover and cook for 15 to 20 minutes, until the water is absorbed.

Remove from the heat. Add the ginger, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined. Transfer the quinoa to a bowl and let cook to room temperature.

Add the edamame, red bell pepper, scallions, mint, cilantro, olive oil, lemon juice, lime juice, lemon zest, and lime zest and stir until well combined. Add a pinch more salt or a squeeze of lemon or lime juice or a dash of olive oil to suit your tastess.