Quinoa, Edamame & Citrus Salad
A vibrant, protein-packed salad of quinoa, edamame, and citrus segments — a light, refreshing lunch designed to fuel a focused afternoon.
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Why this supports your day
Quinoa is one of the few plant foods that contains all essential amino acids, making it a complete protein. Edamame adds additional protein and fiber, and the citrus dressing provides Vitamin C, which helps support iron absorption from plant foods. This salad makes a practical batch-cook lunch as part of a varied, plant-forward diet.
Ingredients
- ½ cup quinoa, rinsed
- 1 cup water or low-sodium vegetable stock
- 1 cup shelled edamame (frozen and thawed)
- 1 orange, segmented
- ½ red bell pepper, diced
- 2 tbsp fresh mint, chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- Pinch of sea salt
Method
- 1Cook the quinoa in water or stock according to packet instructions (usually 12–15 minutes). Allow to cool slightly.
- 2Combine the cooled quinoa, edamame, orange segments, and red pepper in a large bowl.
- 3Whisk together the olive oil, lime juice, and salt to make a simple dressing.
- 4Pour the dressing over the salad and toss to combine.
- 5Scatter fresh mint over the top before serving.
Nutrition per serving
Approximate values. Nutritional content may vary depending on specific ingredients used.
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Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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