Ingredients

Makes 6 servings

1 cup uncooked quinoa
2 cups low-sodium vegetable broth
1/2 cup red pepper
2 roma tomatoes
1 small zucchini
1 cup edamame cooked and shelled
3 Tbsp. lemon juice
2 Tbsp. olive oil
¼ cup fresh parsley

Directions

In a medium pot, Bring salted water to a boil and add edamame pods.  Boil for about 5 minutes or until pods turn bright green.  Drain water and rinse with cold water to stop cooking.  Remove edamame from their pods and set aside.  

Toast quinoa in medium skillet for approx. 5 minutes. Transfer to medium pot along with vegetable broth. Bring to a boil. Cover and reduce heat, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and empty into a serving bowl.

While the quinoa is cooking, chop red pepper, seed and chop tomatoes and cut zucchini in half lengthwise and slice. Add red pepper, tomatoes, zucchini and shelled edamame to quinoa.


Whisk lemon juice and olive oil in mixing bowl.  Add to quinoa mixture and toss well.
Finely chop parsley and sprinkle over salad.

Refrigerate salad and serve cold.

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