Quinoa and Edamame Salad with Roasted Vegetables
This quinoa and edamame salad is a bright and flavorful dish that's perfect for a light lunch or dinner. The roasted vegetables add a touch of sweetness and depth, while the red onion and cilantro add a bit of sharpness and freshness. The lemon-olive oil dressing is light and tangy, and it helps to balance out the flavors in the salad.
This recipe was inspired by a trip I took to Peru a few years ago. I was hiking in the Andes Mountains, and I came across a small village where the locals were making a quinoa salad with roasted vegetables. I was immediately intrigued by the combination of flavors, and I asked the villagers for the recipe. They were happy to share it with me, and I've been making it ever since.
Quinoa and Edamame Salad with Roasted Vegetables Quinoa and Edamame Salad with Roasted Vegetables Quinoa and Edamame Salad with Roasted Vegetables Quinoa and Edamame Salad with Roasted Vegetables
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 cup frozen edamame
  • 1 cup roasted vegetables (such as broccoli, carrots, or zucchini)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Cook the quinoa according to package directions.
  2. Add the edamame, roasted vegetables, red onion, and cilantro to the cooked quinoa.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the quinoa mixture and toss to combine.
  5. Serve immediately or chill for later.
Why It Works
  • **The combination of quinoa, edamame, and roasted vegetables creates a great balance of textures and flavors.** The quinoa is chewy, the edamame is tender, and the roasted vegetables are sweet and savory. The red onion and cilantro add a bit of sharpness and freshness, while the lemon-olive oil dressing helps to balance out the flavors in the salad.
  • **The roasting process intensifies the flavors of the vegetables and gives them a caramelized sweetness.** Roasting the vegetables also helps to bring out their natural sugars, which adds depth to the flavor of the salad.
  • **The lemon-olive oil dressing is light and tangy, and it helps to brighten up the flavors in the salad.** The lemon juice adds a bit of acidity, while the olive oil adds richness and creaminess. The dressing is also seasoned with salt and pepper, which helps to balance out the flavors in the salad.