Two Bean and Edamame Quinoa Salad (04.14.14)

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  • 3 cups quinoa, cooked
  • 3 tablespoons olive oil
  • 1/2 cup fresh basil or cilantro, chopped
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar or honey
  • 2 teaspoons grated lemon rind
  • 1 garlic clove, minced
  • 1 cup edamame (soybeans)
  • 2 tomatoes, diced
  • 1/2 cup sliced green onions
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained


Place the quinoa in a large bowl. In a separate bowl, combine oil, basil or cilantro and next 5 ingredients (through garlic) with salt and pepper; stir until blended. Set aside.

Add edamame, tomato, green onions, black and kidney beans to quinoa. Add the vinaigrette; stir gently to combine.

Sponsor: Dan’s Market

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