Edamame & Quinoa Salad

• 3/4 cups Dry Quinoa
• 1- 1/2 cup Water Or Broth
• 1 cup Fresh Soybeans, Boiled And Shelled
• 1/2 whole Red Bell Pepper, chopped
• 3 whole Green Onions, Sliced Thin
• 1 clove Garlic, Minced
• 1/2 whole Lime
• 2 Tablespoons Olive Oil
• 1 Tablespoon Apple Cider Or Rice Wine Vinegar
• 1 Tablespoon Fresh Cilantro, Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. Cook about 3/4 cup of dry quinoa in 1 1/2 cups of water or broth for about 15 minutes until liquid is absorbed and grain is tender.
2. At the same time place soybean pods in boiling, salted water for 3-4 minutes.
3. Remove from water and let cool before removing the beans from pods.
4. Set the quinoa and beans aside.
5. In a small pan, lightly saute pepper and onion over medium heat until crisp tender.
6. Throw in the garlic for the last few seconds, just until fragrant.
7. Then remove it from heat and set aside.
8. Meanwhile in a small bowl mix up the juice from half a lime, olive oil, vinegar, cilantro and salt and pepper.
9. And finally mix the quinoa, shelled soybeans and pepper and onion mixture together and then pour lime mixture over salad and mix well.
10. Can be served chilled or at room temperature.

quinoa, water, fresh soybeans, red bell pepper, green onions, clove garlic, lime, olive oil, apple cider or rice wine vinegar, fresh cilantro, salt, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/edamame-quinoa-salad/ (may not work)