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Superfood Salad


"Just starting a health kick, getting off the sauce for the next 30 days and back to the gym. This recipe just came to me, so thought I'd share! It is great with salmon, boiled eggs, and avocado."
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1 h 20 m servings 462 cals
Original recipe yields 2 servings

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  1. Bring water to a boil in a saucepan. Add quinoa and bring back to a boil. Reduce heat and cover; simmer until tender, about 20 minutes. Pour into a strainer; run cold water over quinoa to cool slightly.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato and beet; cover and steam until tender, about 15 minutes. Add edamame; steam until tender, about 5 minutes. Drain and cool until running water.
  3. Combine tomato, red bell pepper, spinach, red onion, balsamic vinegar, olive oil, lemon juice, garlic, and black pepper in a large bowl. Fold in cooked quinoa, sweet potato, beet, and edamame. Top salad with goat cheese.

Nutrition Facts

Per Serving: 462 calories; 16.3 g fat; 62.8 g carbohydrates; 19.9 g protein; 6 mg cholesterol; 157 mg sodium. Full nutrition

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I was looking for a recipe with edamame when I found this one. I made this salad and served it with scoop chips like a chunky salsa idea. I skipped the starch and went all veggies with some pick...