Edamame Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 cup Celery
  • 3/4 cup Cilantro
  • 1 (15-oz can Corn
  • 1 heaping cup Cranberries, dried
  • 1 (12-oz package Edamame, cooked and shelled
  • 1 (15-oz can Garbanzo beans
  • 2 Red bell peppers

• Condiments

  • 5 tbsp Lime juice

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Almonds

• Liquids

  • 4 cups Water

Found on the-girl-who-ate-everything.com

Ingredients

• 2 cups uncooked quinoa
• 4 cups water
• ½ teaspoon salt
• 1 cup celery, sliced
• 1 (15-oz) can corn, drained
• 1 (15-oz) can garbanzo beans, rinsed and drained
• ¾ cup cilantro, finely minced
• 1 heaping cup dried cranberries
• 1 (12-oz) package edamame, cooked and shelled
• 2 red bell peppers, diced
• 1 cup sliced almonds (or any nut you like)
• 3 Tablespoons olive oil (more or less to taste)
• 5 Tablespoons lime juice (more or less to taste)
• salt to taste

Directions

• Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a large bowl and fluff with a fork.
• Add remaining ingredients and toss to combine. Add salt to taste. Im guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.