Quinoa and Edamame Salad

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Quinoa and Edamame Salad

 

1 cup plus 2 tablespoons water

1/4 teaspoon sea salt

2 teaspoons chili powder

3/4 cup quinoa, well rinsed

1 1/2 cups frozen, shelled edamame

1 6 ounce jar roasted red peppers, drained

2 medium garlic cloves

2 teaspoons olive oil

2 teaspoons lime juice, plus more to taste

3 tablespoons chopped fresh cilantro

3/4 cup grated carrot

 

Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in

quinoa and edamame. Bring to a boil again, then reduce heat to low, cover,

and simmer for 15 minutes, until all water is absorbed. Let rest, covered

and undisturbed, for 5 minutes.

Meanwhile, puree peppers, garlic, olive oil, and lime juice in a food

processor or blender until smooth.

Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add

extra lime juice and salt to taste, if desired. Serves 4 to 6.