Edamame, which can also be called baby soybeans, are packed with protein. One cup of prepared edamame provides 189 calories, 8g of total fat, 8g of fiber, and 17g of protein. It’s also an excellent source of vitamin K, thiamin, folate, iron, magnesium, and phosphorus. Now that’s what we call a protein-packed, super nutritious plant food. Nutrition (per serving) Calories: 226; total fat: 12g; saturated fat: 2g; protein: 7g; carbohydrates: 23g; sugar: 1g; fiber: 4g; cholesterol: 0mg; sodium: 213mg Recipe and photo by Lisa Lotts of Garlic and Zest.
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Makes 6 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
1 cup quinoa 2 cups water 1 cup edamame 1/2 cup thinly sliced radishes 4 scallions, thinly sliced 1/3 cup chopped parsley 2 Tbsp chopped mint 1/4 cup red onion, thinly sliced For the vinaigrette: Zest and juice of 1 lemon 1 large clove garlic, minced 1 Tbsp red or white wine vinegar 1/4 cup olive oil 2 Tbsp chopped mint 1/2 tsp kosher salt 1/4 tsp black pepper
How to make it
Place the quinoa in a fine mesh strainer, and rinse under running tap water. Transfer quinoa to a saucepan, and add 2 cups water. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat, and let sit uncovered until quinoa is at room temperature. Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint, and transferring them to a large bowl. In a small bowl, add all the ingredients for the vinaigrette, and stir to combine. When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette, and toss to combine. Can be made ahead and served chilled or at room temperature.
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Edamame, which can also be called baby soybeans, are packed with protein. One cup of prepared edamame provides 189 calories, 8g of total fat, 8g of fiber, and 17g of protein. It’s also an excellent source of vitamin K, thiamin, folate, iron, magnesium, and phosphorus. Now that’s what we call a protein-packed, super nutritious plant food.
Nutrition (per serving)
Calories: 226; total fat: 12g; saturated fat: 2g; protein: 7g; carbohydrates: 23g; sugar: 1g; fiber: 4g; cholesterol: 0mg; sodium: 213mg
Recipe and photo by Lisa Lotts of Garlic and Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
1 cup quinoa 2 cups water 1 cup edamame 1/2 cup thinly sliced radishes 4 scallions, thinly sliced 1/3 cup chopped parsley 2 Tbsp chopped mint 1/4 cup red onion, thinly sliced For the vinaigrette: Zest and juice of 1 lemon 1 large clove garlic, minced 1 Tbsp red or white wine vinegar 1/4 cup olive oil 2 Tbsp chopped mint 1/2 tsp kosher salt 1/4 tsp black pepper
How to make it
Place the quinoa in a fine mesh strainer, and rinse under running tap water. Transfer quinoa to a saucepan, and add 2 cups water. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat, and let sit uncovered until quinoa is at room temperature. Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint, and transferring them to a large bowl. In a small bowl, add all the ingredients for the vinaigrette, and stir to combine. When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette, and toss to combine. Can be made ahead and served chilled or at room temperature.
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Makes 6 servings
Prep time 15 min.
Cook time 15 min.
Ingredients
1 cup quinoa 2 cups water 1 cup edamame 1/2 cup thinly sliced radishes 4 scallions, thinly sliced 1/3 cup chopped parsley 2 Tbsp chopped mint 1/4 cup red onion, thinly sliced For the vinaigrette: Zest and juice of 1 lemon 1 large clove garlic, minced 1 Tbsp red or white wine vinegar 1/4 cup olive oil 2 Tbsp chopped mint 1/2 tsp kosher salt 1/4 tsp black pepper
How to make it
Place the quinoa in a fine mesh strainer, and rinse under running tap water. Transfer quinoa to a saucepan, and add 2 cups water. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat, and let sit uncovered until quinoa is at room temperature. Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint, and transferring them to a large bowl. In a small bowl, add all the ingredients for the vinaigrette, and stir to combine. When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette, and toss to combine. Can be made ahead and served chilled or at room temperature.
Makes 6 servings
Prep time 15 min.
Cook time 15 min.
Prep time 15 min.
Cook time 15 min.
Prep time
15 min.
Cook time
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup edamame
- 1/2 cup thinly sliced radishes
- 4 scallions, thinly sliced
- 1/3 cup chopped parsley
- 2 Tbsp chopped mint
- 1/4 cup red onion, thinly sliced
- For the vinaigrette:
- Zest and juice of 1 lemon
- 1 large clove garlic, minced
- 1 Tbsp red or white wine vinegar
- 1/4 cup olive oil
- 2 Tbsp chopped mint
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
How to make it
Place the quinoa in a fine mesh strainer, and rinse under running tap water. Transfer quinoa to a saucepan, and add 2 cups water. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat, and let sit uncovered until quinoa is at room temperature. Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint, and transferring them to a large bowl. In a small bowl, add all the ingredients for the vinaigrette, and stir to combine. When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette, and toss to combine. Can be made ahead and served chilled or at room temperature.
Place the quinoa in a fine mesh strainer, and rinse under running tap water. Transfer quinoa to a saucepan, and add 2 cups water. Bring to a boil, cover, and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat, and let sit uncovered until quinoa is at room temperature.
Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley, and mint, and transferring them to a large bowl.
In a small bowl, add all the ingredients for the vinaigrette, and stir to combine.
When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette, and toss to combine. Can be made ahead and served chilled or at room temperature.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
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Class It Up With The International Mountains Whiskey Glasses
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