Edamame Quinoa Salad
This protein rich, whole grain quinoa bean salad is a sure crowd pleaser. Feel free to make changes to the recipe; using garbanzo beans or lima beans and perhaps a family favorite dressing to change the tastes and prepare this dish again and again.
2 c.. water
1 ½ c. quinoa
½ lb. green beans, trimmed, 1 ½-inch pieces, parboiled
1 ½ c. frozen edamame, thawed
½ c. roasted red peppers, coarsely chopped
1 (15-oz.) can kidney beans, rinsed, drained
¼ c. favorite Italian dressing
1 TB fresh basil, chiffonade
½ tsp. freshly ground black pepper
½ tsp. salt
In a saucepan over medium heat; bring water to a boil. Add quinoa. Reduce heat to low. Cover and simmer 15 minutes until no liquid remains. Turn off heat and let stand, covered 10 minutes. Transfer quinoa into a large mixing bowl with remaining ingredients. Stir well to combine.
Serve chilled or at room temperature. Serves 6-8.
