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Quinoa Salad

Quinoa can be found at your local health food store. Red quinoa can also be substituted. Edamame or soy beans can be found in the freezer section of your store.
Author Vianney Rodriguez


  • 1 cup quinoa
  • 2 cups water vegetable broth or chicken broth
  • 1 cup diced tomatoes
  • 1 cup shelled edamame
  • 1 bell pepper orange diced
  • ½ onion diced
  • ½ cup cilantro
  • 3 tbsp freshly squeezed lemon juice
  • 1/4 cup olive oil plus 2 tbsp for vegetables
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Place quinoa in a large saucepan with 2 cups liquid of your choice and bring to a boil.
  2. Reduce heat, cover and simmer for 15 minutes.
  3. For dressing whisk together lemon juice, salt and pepper. Set aside.
  4. In a skillet over medium high heat add the 2 tbsp of olive oil. Saute bell pepper and onion until tender, about 4 minutes.
  5. The quinoa will be soft and will have absorbed the liquid. Set aside until vegetables are cooked or allow to cool to room temperature and place in fridge until ready to use.
  6. To quinoa add cooked onion, bell pepper, cilantro, edamame, tomatoes and dressing. Mix to combine.
  7. Will keep in fridge for about 5-7 days.