Loaded , with vegetables, lime juice, olive oil, and quinoa, this salad is as healthy as it comes. Makes for a great lunch, or as a healthy side dish at your summer BBQ’s!
Have you all jumped on the quinoa train yet? I didn’t for the longest time, but then I had a mexican type quinoa salad at a BBQ last summer, and ever since then I have actually grown to like it. I would not say I would replace all rice and side dishes with quinoa, but I can tolerate the stuff, and when mixed with other, more flavorful foods, it is actually good; like this salad.
This salad is like a who’s who of superfoods; edamame, quinoa, olive oil, corn, dried cranberries, chickpeas, colorful peppers, almonds. Besides it being super nutritious and full of everything good for you, it is also delicious. I made this over the weekend and have been eating it for lunch every day. I have never been into all the ‘fad diets’ or ‘bandwagons’ when it comes to food – I prefer moderation in all food categories 🙂 Because honestly, who ever invented the ‘no sweets or sugar’ diet obviously did not have kids. Sometimes after a stressful, tantrum-filled day the only thing that will fix it is a cookie, or some chocolate. There is no way I could go the rest of my life without a big, warm, chocolate chip cookie, a gooey cinnamon roll, or my very favorite dessert of all time, apple crisp with vanilla bean ice cream. And that no carbs diet, I am positive would be impossible for me because I love bread & cheese way too much. My idea of the perfect food/snack is a loaf of french bread with muenster cheese [Oh my! So good!]
This salad keeps in the fridge well, but does tend to dry out a bit, so I just added a drizzle of olive oil and some more lime juice, and a pinch of kosher salt after a few days and it was fine. Adjust the olive oil, lime, & salt to your liking.
- 2 cups uncooked quinoa
- 4 cups water
- 1/2 teaspoon salt
- 1 cup celery, sliced
- 1 (15-oz) can corn, drained
- 1 (15-oz) can garbanzo (chickpeas) beans, rinsed and drained
- 3/4 cup cilantro, finely minced
- 1 cup dried cranberries
- 1 (10-12 oz) package edamame [I always use the frozen steamers bag of shelled edamame. Cook to package instructions]
- 2 red bell peppers, diced [I used 1 orange + 1 red]
- 1 cup sliced almonds
- 3 Tablespoons olive oil
- 5 Tablespoons lime juice
- 1/2 teaspoon kosher salt
- Make quinoa according to package directions, adding in 1/2 teaspoon salt.
- In smaller bowl, whisk together the olive oil, lime juice, and additional 1/2 teaspoon kosher salt.
- Combine celery, corn, beans, cilantro, cranberries, edamame, bell peppers, and almonds. Add in cooked quinoa. Stir together.
- Pour dressing over and mix well.
recipe found here