Quinoa and Edamame Salad
Appetizer, Main Course
gluten free, good for groups, lunch, make ahead, meal prep, quick bites, quick side, salad, Summer, vegan, vegetarian
red bell pepper
about 1 cup diced
red wine vinegar
plus more for finishing
If you haven't already, cook the quinoa according to package instructions - about 1 cup uncooked makes more than 2 cups of cooked quinoa.
Cut the tomatoes and peppers into a small dice. Cut the carrots into matchsticks.
Stir together the quinoa, edamame, and cut vegetables. Add the oil, both kinds of vinegar, and salt. Stir well to combine.
This is best served cold or room temperature, and tastes better the next day!
Teaspoon of Nose