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Ingredients1 h 20 m servings 368
Original recipe yields 2 servings
- 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.
- 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.
- 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.
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Per Serving: 368 calories; 12 55.7 11.7 6 148 Full nutrition
ReviewsRead all reviews 2
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...