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Edamame Quinoa Salad

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Edamame Quinoa Salad

Course: Salad
Keyword: dairy-free, gluten-free, low FODMAP, vegan, vegetarian
Calorie: 300-400, Under 400
Protein: 10-20g
Fiber: 5-10g
Servings: 2
Calories: 357kcal


  • 1/2 cup Quinoa (dry)
  • 1 cup Frozen Edamame
  • 1 tbsp Avocado Oil
  • 1 tbsp Lime Juice
  • 1 1/2 tsps Tamari
  • 1 tsp Sesame Oil
  • 1 tsp Maple Syrup
  • 2 stalks Green Onion (sliced)
  • 1/2 Red Bell Pepper (chopped)
  • 1/2 cup Cilantro (chopped)


  • Cook the quinoa according to package directions. Set aside to cool.
  • Bring a small pot of water to a boil and add the edamame. Cook for 1 to 2 minutes just until the edamame are cooked through. Drain and set aside to cool.
  • Add the avocado oil, lime juice, tamari, sesame oil, and maple syrup to a jar. Cover and shake well to combine.
  • In a large mixing bowl, add the cooked quinoa, edamame, green onion, red pepper, cilantro, and dressing. Stir well to combine.
  • Divide between plates and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 1 1/2 cups of salad.
  • More Flavor

    Add garlic, ginger or hot sauce to the dressing.
  • More Vegetables

    Add cucumber, grated carrot, kale or purple cabbage.
  • No Tamari

    Use coconut aminos instead.
  • More Protein

    Top with chicken or shrimp.


Serving: 2g | Calories: 357kcal | Carbohydrates: 40g | Protein: 16g | Fat: 16g | Cholesterol: 0mg | Sodium: 264mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1922IU | Vitamin C: 48mg | Calcium: 85mg | Iron: 4mg

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