double protein

mandarin quinoa salad

I mentioned this quinoa salad in my last post... It’s a flavorful dish with a double dose of protein: from the quinoa and the edamame. I served it with orange-soy glazed chicken, but it is a great dish all on its own.

This recipe lends itself to be adjusted based on your individual taste preferences– feel free to add or subtract any veggies or fruits. I might add some cucumber next time as well as a bed of greens to go with it. The sweet and tangy dressing would also be delicious as a salad dressing; there are so many possibilities!

mandarin quinoa salad
printer-friendly recipe
serves: 4

for the quinoa:
1 cup uncooked quinoa
1 cup shelled frozen edamame
1 red bell pepper, chopped
1 can of mandarin oranges, drained and juices reserved
2 large carrots, grated
2 green onions, chopped
1/4 cup sliced almonds
1/4-1/2 cup crispy Chinese noodles

for the dressing:
2 tablespoons orange juice or liquid from canned oranges
2 tablespoons rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili garlic sauce
1-1/2 teaspoons honey
2 teaspoons soy sauce
1 garlic clove, minced
Dash each of salt and pepper

Bring 2 cups water  to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then remove lid and fluff with a fork. Let quinoa cool. Meanwhile, cook edamame according to package directions and whisk together all ingredients for the dressing in a small bowl and set aside. Once quinoa has cooled to room temperature, combine with edamame, red pepper, oranges, carrots, green onions, and almonds in a large bowl. Pour dressing over everything and mix to combine. Serve at room temperature or chilled topped with crispy Chinese noodles.

This entry was posted in appetizer, condiment/sauce, meatless monday, vegetarian and tagged , , , , . Bookmark the permalink.

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