Happy Saturday! Today is my 5K, wish me luck!
I love quinoa salads, they are one of my favorite things to take in my lunch! I originally saw this salad here from the Tone It Up Girls and thought it sounded so good! I ended up changing it up a little bit, and I love how it turned out! I beefed up the veggies in the salad and basically doubled the salad, but kept the dressing the same amount. Love that! The dressing has such strong flavors, I don’t think it makes a difference!
Yes, I am still obsessed with my champagne mangos, so I added them in this salad! I love the combo of fruits and vegetables.
Quinoa Edamame Salad with Sesame Ginger Dressing
Print this recipe!
1 cup uncooked quinoa
1 cup frozen edamame, thawed
1/2 english cucumber, diced
2 mangos, peeled and diced
2 tsp sesame oil
1 tsp rice vinegar
1 tsp tamari soy sauce
1 clove garlic, minced
1 tsp fresh grated ginger
First cook the quinoa. In a medium pot, combine the quinoa with 2 cups water. Add a dash of salt and fresh ground black pepper. Cook over medium heat until the water is absorbed. Turn off heat. Add in edamame. If it is still frozen, that is ok. The heat of the quinoa will thaw it.
Chop up the cucumber and mango, add to the pot.
I love my mango slicer! It probably isn’t something I would have bought myself (it was a wedding present), but it makes slicing mangos SO MUCH EASIER! I found it easier with these mangos if I peeled them with a vegetable peeler first, then sliced them, and diced the mango pieces.
Mix the dressing, and pour over salad. Stir well.
Place the leftovers in a refrigerator safe container with a tight fitting lid. This will keep several days in the fridge.
(If you don’t want to keep this a vegan dish, add some feta cheese – I think that would be so awesome!)
1 cup = 198 calories, 5 grams fat, 31 carbs, 8 grams protein
This salad makes me look forward to lunch!
This is linked to What’s Cooking Thursdays.