This Apricot and Edamame Quinoa Salad is a healthful, scrumptious and nutritious vegetarian salad recipe best for lunch or dinner! With clean apricots and edamame and a zesty lemon dressing, this salad doesn’t skimp on taste.


This salad would be top notch for a picnic. I desire I should say this announcement with confidence, however way to mom Nature, i will’t. don't forget my summer time bucket listing publish? nicely ultimate weekend C and i determined to address #1, rent kayaks and feature a picnic on the Toronto Islands.

I referred to as and rented us a tandem kayak and prepped an entire spread for our lunch. I made this quinoa salad, chopped veggies and made a dip, picked up some charcuterie and cheese along side a few grapes to munch on. We even stayed in on Saturday so that we might be up brilliant and early on Sunday morning. by this I mean that Orange is the new Black had simply been launched and we had to get thru as much of the season as feasible.


  • 3/4 cup uncooked quinoa
  • 3 fresh apricots, pitted & chopped
  • 3 green onions (white and light green only), sliced
  • 1 cup shelled edamame
  • 1 cup bell pepper, diced
  • 1/4 cup sunflower seeds
  • 1/4 cup crumbled feta (optional)
  • juice, 1 lemon
  • 2 T white wine vinegar (or apple cider vinegar)
  • 1 tsp dijon mustard
  • 1/2 tsp paprika
  • Salt and pepper, to taste

  1. cook quinoa in line with bundle commands.
  2. In a large bowl integrate cooked quinoa, apricots, inexperienced onion, edamame, bell pepper, sunflower seeds and feta (if using).
  3. In a separate bowl combine lemon juice, vinegar, and dijon.
  4. Upload dressing to quinoa combination and stir to mix.
  5. Top with paprika, salt and pepper.
  6. Allow take a seat in fridge for at the least one hour to soak in the flavours. I suggest leaving it in the fridge overnight before ingesting. It receives better the longer it sits.

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