Fresh Quinoa Salad with Edamame, Mango and Cilantro

A light and protein-rich salad that is perfect for a healthy lunch. It combines nutty quinoa with crunchy edamame, sweet mango, and aromatic cilantro, finished with a simple olive oil dressing.

• 25 min
• 2 servings
• Main course

• vegan
• vegetarian
• antioxidant
• vitamin-c-reich

Ingredients

• 80 g Quinoa (uncooked)
• 100 g Edamame (shelled)
• 100 g Mango (diced)
• 75 g Bell Pepper (diced)
• 25 g Onion (finely diced)
• 7.5 g Cilantro (fresh, chopped)
• 10 g Olive Oil (Extra Virgin) (for the dressing)

Instructions

1. Rinse quinoa thoroughly under running water. Bring to boil with double the amount of water in a pot, then reduce heat and simmer covered for about 15 minutes until the water is fully absorbed. Remove from heat and let sit for 5 minutes.
2. Meanwhile, prepare edamame according to package instructions (blanch briefly or steam). Dice mango, bell pepper, and onion. Chop cilantro.
3. For the dressing, whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
4. Add the cooked quinoa to a large bowl. Stir in edamame, mango, bell pepper, onion, and cilantro.
5. Pour the dressing over the salad and mix everything well. Taste and adjust seasoning if necessary.
6. Serve immediately or store in the refrigerator for later.

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