Easy Quinoa and Edamame Salad

Name: Easy Quinoa and Edamame Salad
Total time: 90
Yield: 5
Ingredients: 0.25 cup olive oil; 0.25 cup rice wine vinegar; 1 tablespoon maple syrup; 1 tablespoon toasted sesame oil; 1.5 teaspoons liquid aminos (such as Bragg®); 1 teaspoon freshly squeezed lemon juice; 1 clove garlic, minced; 0.25 teaspoon red pepper flakes; salt and ground black pepper to taste; 1.5 cups cooked quinoa; 1 cup shelled edamame; 0.5 cup chopped red bell pepper; 0.5 cup chopped Persian cucumber; 0.5 cup shredded carrot; 0.5 cup sliced green onion; 0.5 cup dried cranberries; 0.25 cup slivered almonds

Recipe by Plant Based Life from allrecipes.com

Lunch,Salad 2 Hr. 30 Mins.

Ingredients

5 servings

•

0.25 cup olive oil
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0.25 cup rice wine vinegar
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1 tablespoon maple syrup
•

1 tablespoon toasted sesame oil
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1.5 teaspoons liquid aminos (such as Bragg®)
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1 teaspoon freshly squeezed lemon juice
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1 clove garlic, minced
•

0.25 teaspoon red pepper flakes
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salt and ground black pepper to taste

•

1.5 cups cooked quinoa
•

1 cup shelled edamame
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0.5 cup chopped red bell pepper
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0.5 cup chopped Persian cucumber
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0.5 cup shredded carrot
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0.5 cup sliced green onion
•

0.5 cup dried cranberries
•

0.25 cup slivered almonds

Instructions

Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
Garnished with slivered almonds to serve.