Quinoa Salad Toss (Trillium1204)

Quinoa Salad Toss (Trillium1204)

The sophisticated flavours in this quick and colourful salad are sure to impress. Very high in fibre and packed with protein, this makes a delicious side or a substantial meal on its own.


  • 1 pkg (225 g) Quinoa
  • ½ cup (125 mL) Edamame
  • 2/3 cup (250 mL) dried cranberries
  • Half small red onion, diced
  • ½ cup (125 mL) diced sweet red pepper
  • 3 tbsp (45 mL) white wine vinegar
  • 1 tbsp (25 mL) olive oil
  • ½ tsp (5 mL) Dijon mustard
  • ½ tsp (2 mL) salt


  1. In small saucepan, bring 2 cups (500 mL) water to a boil. Stir in quinoa. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Rinse under cold water and drain.
  2. Add frozen edamame to 1 cup (250 mL) of boiling water; lower heat and let simmer 3 to 4 minutes. Drain. Rinse under cold water; drain.
  3. In large bowl, stir together quinoa, edamame, cranberries, red onion and red pepper. In small bowl, whisk together vinegar, oil, mustard and salt; pour over quinoa and toss to coat.
  4. Serving Size: Makes 4 servings

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