Asian Edamame, chickpea, quinoa salad
Asian Edamame, chickpea, quinoa salad
½ cup quinoa, cooked in chicken broth (use ½ cup if in instapot use 1 cup if stove top)
1 15oz can chickpeas drained and rinsed
1 medium red pepper chopped
1 cup chopped cucumber
1 cup shredded carrots
½ red onion chopped
Half a bunch of cilantro chopped
1 cup thawed shelled frozen edamame
1 lime
@makotodressing ginger dressing (found in most grocery stores)
Rinse quinoa and then cook based on package instructions. While that cooks mix together your chickpeas, pepper, onion, cucumber, carrots, cilantro and edamame. Once quinoa is cooked, add and mix. Squeeze half a lime over the mixture. Then add about ¾ of the bottle of ginger dressing and mix. This salad is very hardy and will get better in the refrigerator day after day. Keeps for 3-4 days.
Pair this recipe with some grilled chicken or as a side with another protein source this summer!
Makes 6 servings
300 calories
10g fat
39g carbs
7g fiber
12g pro
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