EASY QUINOA AND EDAMAME SALAD
This quinoa and edamame salad is a superfood dream! Packed full of flavor and nutrients, you will want to make this time and time again! This salad can be made as a main dish, side dish, potluck, meal prep--it's pretty much a perfect salad!
Provided by Plant Based Life
Categories Salad Grains Quinoa Salad Recipes
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Combine olive oil, vinegar, maple syrup, sesame oil, liquid amino, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake dressing until fully blended.
- Place cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
- Garnished with slivered almonds to serve.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 32.3 g, Fat 19.6 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 92.2 mg, Sugar 12 g
EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD
Make and share this Edamame, Quinoa, and Shiitake Mushroom Salad recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
- Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
- Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
- Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS
While this gluten-free salad is complete as is, it also serves as a canvas for other ingredients if you want to make a grain-and-vegetable bowl, a quick and easy lunchtime favorite. One tasty option includes serving it on top of a handful of fresh baby spinach and sprinkling with toasted sliced almonds or sesame seeds. If you have cooked-vegetable leftovers, toss those on, too, as well as any random garnishes you have on hand, like chopped scallions, fresh cilantro or fresh-squeezed lime.
Provided by Michelle Dudash
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
- Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
- Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.
Nutrition Facts : Calories 115, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 55 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 5 grams
EDAMAME WITH SHIITAKE
Steps:
- Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
- Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.
QUINOA SALAD WITH EDAMAME AND POM
This is a power-packed salad with high protein quinoa, edamame beans, almonds and pomegranate.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1) Cook quinoa according to package directions. Cool to room temperature.
- 2) Whisk lime juice, olive oil, honey, ginger, salt and pepper in a large bowl.
- 3) Add quinoa, edamame and Almond Accents. Let stand 15 minutes for flavors to blend. Keeps refrigerated 12 days.
KELLEIGH'S WARM SHIITAKE MUSHROOM SALAD
Kelleigh a recent graduate of culinary school is now able to whip up tasty recipes at a moments notice. Enjoy!
Provided by AcadiaTwo
Categories Onions
Time 45m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Slice red onion.
- Remove stems from shiitakes and clean.
- Combine oils, vinegar, garlic, scallion, salt, and pepper and mix.
- Add sliced onions and shiitakes into marinade and mix.
- Allow to sit out at room temperature for at least 1/2 an hour.
- Allow grill to heat to medium-high heat.
- Grill mushrooms until there are grill marks and they are soft.
- Grill the onions until tender and starting to caramelize.
- Place back in bowl with marinade and toss.
- Serve warm.
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QUINOA & SHIITAKE MUSHROOM SALAD – CHICKFOODTV
From chickfoodtv.com
Servings 2Estimated Reading Time 3 minsCategory Dinner, LunchTotal Time 35 mins
- TOAST. In a medium saucepan, toast drained quinoa on medium-high heat, stirring constantly until moisture is absorbed and you can smell a mild nutty flavor. Add 2 cups lightly salted water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. After 15 minute, check the quinoa. If most to all of the water is absorbed, remove from heat and let rest, covered for 5 minutes. After resting, fluff with a fork and remove from pan to cool. I often spread the quinoa out on paper towels on the counter to cool faster.
- SAUTE. While quinoa is cooking, heat a large skillet with 1 tablespoon grape-seed oil and add mushrooms. Cook on medium-high heat for about 5 minutes until mushrooms are browned. Remove from heat and let cool.
- COMBINE. In a large bowl, combine the quinoa, mushrooms, and all remaining ingredients. Toss with olive oil, lemon juice, and salt & pepper to taste.
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