I like my additions to quinoa salads to be on the crunchy side, which is why I have chosen the ingredients below, but again, feel free to add what you like.
Author: Alexandra's Kitchen
, chopped, toasted
or Spring Onion
Ground Black Pepper
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
Bring a pot of water to boil. Meanwhile, place the
Quinoa (1 cup)
in a sieve and rinse under cold water. When water boils, add the quinoa and simmer for 9 minutes. Drain in sieve and run under cold water until cool. Set aside to dry.
Slice up the
Radishes (1 bunch)
into thin disks. Stack the circles on top of each other and slice straight down to get mini matchsticks.
Meanwhile, cook the edamame. Bring a tea kettle of water to a boil. Place
Edamame (1 cup)
in a bowl. Cover with boiling water. Let stand for 2 to 3 minutes. Drain. Rinse under cold water until cool. Set aside.
Place the cooked quinoa into a large bowl. Season with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Season with
Crushed Red Pepper Flakes (to taste)
over top if you are using.
Add the edamame,
Walnuts (1 cup)
Red Onion (1)
Scallions (2 bunches)
Extra-Virgin Olive Oil (1/3 cup)
and the juice of the
to the bowl. Toss and taste. Adjust seasoning as necessary. Enjoy!
Nutrition Per Serving
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