A refreshing, light quinoa salad filled with healthy ingredients, quinoa, edamame, crunchy sprouts and smoked almonds. Bring it to your next potluck.
Pin Quinoa Salad here.
I left the ingredients of this salad up to fate. I went to the grocery store and looked around. I felt like I was in candy land, but a candy land filled with delicious vegetables. I went to the store and stared, and thought and thought some more. I guess I was also talking to myself and looking quite confused, because one of the produce stockers asked if they could help me. No, I’m just thinking. I do some of my best thinking in the produce section of the grocery store.
I was planning on making a couple of salads and was trying to decide what vegetables to put in each. Of course, there is flavor to consider but also color. Red radishes, purple onion (although they call it red for some strange reason), lots and lots of green. How about orange carrots? Then there is fruit. Oranges are still in season plus kiwi and so much more. Oh how is one person suppose to decide when there are so many glorious vegetables and fruit to pick from.
I think I walked out with enough produce for 10 salads. Then I decided to spread the ingredients out and make salads with different ingredients. This is the first of the new salad recipes I am premiering. Oh la la, that sounds fancy. I was actually going to include raspberries in this particular salad, but my daughter ate them. Fresh raspberries are not safe in our house. Little Ly can sniff them out and demolish them in 5 seconds flat.
She will have a big red grin on her face from the smashed raspberries on her face. Who can resist such a cute face? So with no raspberries, dried cranberries made the list. I always have a bag on hand. Smoked almonds were something new. I always have raw almonds in the freezer, but I wanted another layer of flavor. That comes from the smoke flavor in the almonds. Oh, I had forgotten how delicious smoked almonds are.
A last-minute addition was the broccoli sprouts. This time if year, I love using sprouts or pea shoots. I hadn’t seen broccoli sprouts before. They add nice crunch and flavor to this salad. Even though Vidalia onions are coming into season, I chose purple onions. Why aren’t they called purple onions? Purple is my favorite color. I am quite put out that they cannot be called by that gorgeous color.
I had more vegetables out, but the salad was starting to look like a garbage bowl. I decided to practice a little restraint and go with the theory that less is more. I think it worked out. The dressing is oh so simple, fresh lemon juice and good extra virgin olive oil. Break out the good olive oil for this recipe. I keep a small bottle of the good stuff for salads like this. This salad is light and refreshing. It will be perfect for the hot days of summer. Bring it to your next picnic or potluck.
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Quinoa Salad with Edamame, Broccoli Sprouts and Smoked Almonds
- 1 1/2 cups quinoa
- 3 cups water
- 1/2 cup edamame defrosted
- 1/2 cup broccoli sprouts
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cucumber
- 1/4 cup chopped dried cranberries
- 1 oz. smoked almonds chopped
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 3/4 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
In a medium saucepan, bring water and quinoa to a boil. Cover and reduce to a simmer for 10 to 15 minutes, until quinoa is done.
Pour quinoa into a large bowl and allow to cool.
Add remaining ingredients and stir well.
Cover and refrigerate for a few hours.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie quinoa recipes: Blackberry Quinoa Salad Asparagus, Quinoa Salad with Salmon Slow Cooker Chicken Enchilada Casserole with Quinoa