Soybean And Carrot Salad Food

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5-INGREDIENT QUINOA SALAD WITH EDAMAME AND CARROTS



5-Ingredient Quinoa Salad with Edamame and Carrots image

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

3/4 cup dry quinoa
1 1/4 cups low-sodium vegetable broth
1 cup frozen shelled edamame
1 tablespoon dark sesame oil
1/2 cup shredded carrots

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 CORN CARROT SALAD



Edamame Corn Carrot Salad image

I came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. -Maiah Miller, Monterey, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 cups frozen shelled edamame
3 cups julienned carrots
1-1/2 cups frozen corn, thawed
4 green onions, chopped
2 tablespoons minced fresh cilantro
VINAIGRETTE:
3 tablespoons rice vinegar
3 tablespoons lemon juice
4 teaspoons canola oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 111 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

EDAMAME AND CARROT SALAD WITH RICE VINEGAR DRESSING



Edamame and Carrot Salad with Rice Vinegar Dressing image

Categories     Salad     Bean     Soy     Vinegar     Carrot     Winter     Cilantro     Bon Appétit

Number Of Ingredients 8

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Steps:

  • Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)

SOYBEAN AND CARROT SALAD



Soybean and Carrot Salad image

Soybeans and carrots dressed with sesame oil and ginger make a quick salad. The recipe comes from Sunset Magazine.

Provided by Barb G.

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon minced fresh ginger
2 teaspoons asian toasted sesame oil
1 (12 ounce) package frozen shelled soybeans, thawed or 2 1/4 cups refrigerated cooked shelled soybeans
3/4 cup shredded carrot
salt

Steps:

  • In a bowl, mix rice vinegar, sugar, ginger and sesame oil.
  • Add soybeans and carrot; mix well.
  • Add salt to taste.

Nutrition Facts : Calories 190, Fat 10, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 13.9, Fiber 5.8, Sugar 6.7, Protein 14.5

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