You’ll love this vegan quinoa salad with edamame and mango. It is perfect dish so a summer potluck!
I love all the textures in the salad and know you will too!
If you haven’t tried edamame yet, here are some facts about it:
- Edamame are actually young soybeans, so they are soft and edible. Often they are eaten right out of the pod (which is a popular appetizer at sushi restaurants)
- You can buy shelled edamame at many grocery stores – check the frozen vegetable section
- They are a good source of plant based protein (9g per half cup) and fibre (4g per half cup). They are also a source of iron (15% per half cup) and low in fat (4g of unsaturated fat per half cup).
- Add them to salads, stirfrys or even eat them on their own as a healthy snack (only 90 calories per half cup).
- To cook from frozen you can microwave or boil them. Check the bag you purchase for instructions.
Tropical Edamame Salad
Ingredients
- 2-3 cups cooked quinoa
- 2 cups edamame
- 1 mango, diced
- 1 red peppers, diced
- 1/3 cup parsley, finely chopped
- 1/3 cup unsweetened coconut
- 1/3 cup slivered almonds
- 2 tbsp olive oil
- 1 juice of 1 lime
- salt and pepper to tast
- splash red wine vinegar (optional)
Instructions
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Add all ingredients in the list up to the almonds in a large well and mix. Add the oil, lime juice, salt and pepper and mix well to combine. Add a splash of red wine vinegar is desired.
Enjoy!
Andrea Docherty, RD