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Curried Quinoa and Edamame Salad (Vegan and Gluten-Free)

Curried Quinoa and Edamame Salad (Vegan and Gluten-Free) Recipe

This salad has a very subtle curry flavor and is rich in protein. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
5 from 2 votes
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Prep Time 10 mins
Cook Time 15 mins
Calories 281.1 kcal

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 large carrot, quartered and sliced
  • 1 teaspoon curry powder
  • 3/4 cup frozen shelled edamame
  • 2 stalks celery, sliced
  • 1/2 cup raisins
  • 1/2 cup green onion, sliced
  • 4 tablespoons extra-virgin olive oil
  • 1 lime, juiced
  • 1 teaspoon salt
  • pepper

Instructions
 

  • In a medium sauce pan, place quinoa and water and bring to a boil.
  • Reduce heat, add carrots and curry powder and cover.
  • After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
  • Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
  • In a small bowl, mix olive oil, lime juice, salt and pepper.
  • Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
  • Infuse love and refrigerate for several hours or overnight.

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Nutrition

Serving: 206gCalories: 281.1kcalCarbohydrates: 34.8gProtein: 9gFat: 13.1gSaturated Fat: 1.7gSodium: 418.4mgFiber: 5gSugar: 8.4g
Keyword < 30 Mins, Free Of..., Grains, Low Cholesterol, Vegan
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