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Quinoa Salad With Edamame, Tomato, and Cucumber Recipe

Quinoa Edamame Salad

Lunch: Quinoa Edamame Salad

From C&J Nutrition

Notes

  • Use leftover quinoa from Day 9.
  • Quinoa Salad With Edamame, Tomato, and Cucumber Recipe

    Ingredients

    1. 1 cup frozen cooked edamame, thawed
      1/2 cup cooked quinoa
      1 cup chopped tomato
      1/2 cup chopped cucumber
      1 tablespoon lemon juice
      1/2 teaspoon lemon zest
      1 tablespoon olive oil
      1/4 teaspoon ground cumin
      1/8 teaspoon salt

    Directions

    1. Toss together edamame, quinoa, tomato, and cucumber.
    2. Whisk together lemon juice, zest, olive oil, cumin, and salt and drizzle over the edamame mixture, tossing to coat.

    NUTRIENT TOTALS
    Calories: 464.2
    Protein: 23 grams
    Carbohydrate: 45 grams
    Dietary Fiber: 13.4 grams
    Total Sugars: 10.3 grams
    Total Fat: 23.8 grams
    Saturated Fat: 3.098 grams
    Sodium: 317.3 milligrams

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