Recipe by: Jen Hernandez RDN, CSR, LDN
Colorful salad with edamame, quinoa, and fresh veggies. High in potassium and plant protein, it's a perfect picnic dish or healthy lunch option.
Ingredients
Yield:
Yield
4 servings as entrée and 8 servings as side dish
- 2 cups frozen shelled edamame, thawed
- 1½ cup no-salt-added frozen corn kernels, thawed (may use fresh or canned corn instead)
- 1 small red onion, diced (may substitute additional red bell pepper)
- 1 large cucumber, diced
- 1 large red bell pepper, seeded and diced
- 2 cups cooked quinoa (may use alternative cooked grain such as brown rice, bulgur, or farro)
- 1 bunch fresh cilantro, chopped (may use fresh parsley instead of cilantro, if preferred)
- 3 Tbsp red wine vinegar (may substitute champagne vinegar for red wine vinegar)
- 4 Tbsp olive oil
- ¼ tsp salt (may omit or reduce salt for further sodium restriction)
- Lime wedges
Image
Directions
Nutritional InformationPrep: 30 min, Cook: 0 min, Total: 30 min
- Using a large bowl (preferably one with a lid), toss edamame, corn, onion, cucumber, bell pepper, quinoa, and cilantro together.
- Drizzle red wine vinegar, olive oil, and salt over vegetables and quinoa.
- Toss to combine well.
- Cover and refrigerate for at least one hour or overnight.
Main dish (4 servings)
- Calories 411.2
- Carbohydrates 47.2 g
- Dietary Fiber 8.9 g
- Total Sugars 7.3 g
- Protein 16.9 g
- Fat 18.9 g
- Saturated Fat 2.7 g
- Sodium 177.6 mg
- Potassium 934.6 mg
- Calcium 102.6 mg
- Iron 4 mg
- Phosphorus 334 mg
Side dish (8 servings)
- Calories 205.6
- Carbohydrates 23.6 g
- Dietary Fiber 4.4 g
- Total Sugars 3.6 g
- Protein 8.4 g
- Fat 9.5 g
- Saturated Fat 1.4 g
- Sodium 88.8 mg
- Potassium 467.3 mg
- Calcium 51.3 mg
- Iron 2 mg
- Phosphorus 167 mg
