This is one of my favourite summer salads. The quinoa, edamame, chickpeas, and almonds make for a protein packed meal or side dish. It is simple to make and makes a large batch, perfect for leftovers!

Edamame Quinoa Salad

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1/3 cup edamame
• 1/3 cup frozen corn
• 1/2 cup celery, sliced
• 1 red bell pepper, diced
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup cilantro, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds

Directions

1. Add quinoa and water to medium saucepan and cook to package instructions. When done, transfer to a large bowl and fluff with a fork.
2. Add corn and edamame to a small saucepan and bring to a boil. Once at a boil, turn heat down to medium and cook for about 5 minutes or until done. Drain and add to quinoa.
3. Add remaining ingredients to quinoa and toss to combine. Chill until ready to serve.

Note: This recipe makes a lot, but it is great for lunches or as a side for any meal. I personally don’t think you need a dressing for this salad but if you find you do, try a lemon vinaigrette or a lemon and basil dressing.