Get some protein power with this “ancient grain” — it makes a delicious, light & savory salad or side dish.
Summery Quinoa (serves 4-6)
1 cup quinoa (dry)
2 carrots, peeled and cut in small pieces
1 red bell pepper, cored & seeded, cut in small chunks
½ cup shelled edamame (fresh or frozen)
¼ cup fresh mint, chopped
1 large lemon
3 Tb. Olive oil
Rinse quinoa with cold water and cook quinoa according to directions (takes about 15 minutes.) When done, pour into a serving bowl.
If using frozen edamame, microwave it for 1 minute on high power to defrost.
Add all veggies and mint to quinoa and toss.
Squeeze lemon over quinoa (using a small strainer to catch seeds). Pour on olive oil.
Add salt to taste (about ¼ tsp.) and toss well. Serve & enjoy!