Monday, September 19, 2011

Quinoa Salad with Edamame and Lemon-Dill Dressing

I made the below salad a couple of weeks ago and have been meaning to add it to the blog. I loved how simple it was and it can be served warm or cold. I brought this in my lunch all week and ate it cold and it was great.  You could easily alter the ingredients to suit your taste; I thought some canned tuna would be an easy and cheap substitute for the chicken. This salad will definitely be added to my lunch rotation!

Quinoa Salad with Edamame and Lemon-Dill Dressing
*** adapted from One Perfect Bite

Serves: 6
Prep/Cook Time: 20 minutes

1 c. quinoa
2 c. vegetable or chicken broth
2 c. frozen shelled edamame, thawed
1 c. cooked chopped chicken
1 T. grated lemon zest
2 T. fresh lemon juice
2 T. olive oil
2 T. chopped fresh dill
1/2 tsp salt
1/2 c. drained and diced jarred roasted red peppers
1/4 c. chopped walnuts

Bring broth to a boil in a medium saucepan. Add quinoa and return to a boil. Cover and reduce heat to a simmer. Cook quinoa for 8 minutes. Remove lid and add edamame. Cover and continue to cook about 8 minutes. Drain any remaining water if necessary.

Whisk lemon juice, oil, dill and salt in a large boil. Add peppers and quinoa. Toss to combine. Stir in chopped chicken and walnuts.

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