Quinoa and Edamame Salad with Roasted Vegetables

Quinoa and Edamame Salad with Roasted Vegetables is a healthy and flavorful salad that's perfect for lunch or dinner. The quinoa and edamame provide protein and fiber, while the roasted vegetables add sweetness and crunch. The dressing is made with olive oil, lemon juice, garlic, salt, and pepper, and it adds a bright and tangy flavor to the salad.

I first came up with this recipe when I was looking for a healthy and easy way to use up some leftover quinoa and edamame. I had also recently roasted a bunch of vegetables, so I thought I would throw them all together in a salad. The result was so delicious that I knew I had to share it with the world.

Prep time: 15 | Cook time: 20 | Serves: 2

Ingredients

• 1 cup quinoa, cooked
• 1 cup edamame, frozen or fresh
• 1 cup broccoli florets, roasted
• 1 cup red onion, chopped and roasted
• 1/2 cup bell peppers, chopped and roasted
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 tsp each salt and pepper

Instructions

1. Combine quinoa, edamame, broccoli florets, red onion, and bell peppers in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, garlic clove, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The combination of quinoa, edamame, and roasted vegetables provides a good balance of protein, fiber, and nutrients.
• The dressing is simple to make and adds a bright and tangy flavor to the salad.
• This salad is easy to make and can be served immediately or refrigerated for later.