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Edamame Quinoa Salad

Course Salad
Cuisine American
Keyword chicken, dairy free, Edamame, gluten-free, Quinoa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 712kcal

Ingredients

  • 1 cup quinoa, uncooked
  • 1 1/2 cup edamame, shelled
  • 3 cup corn, canned
  • 15 ounce black beans, canned
  • 1 medium bell pepper, red
  • 1/2 cup cilantro
  • 1 medium mango
  • 2 cup rotisserie chicken

Dressing

  • 6 tablespoon lemon juice
  • 1/4 tablespoon soy sauce, gluten free
  • 1/8 cup mustard, dijon
  • 2 tablespoon olive oil

Instructions

  • Cook quinoa as directed on package.
  • Meanwhile, remove edamame from pod (if not already done), rinse and drain beans, and drain corn. Place all into a large mixing bowl.
  • Dice bell pepper, cilantro, and mango, then add to bean mixture.
  • Mix all dressing ingredients together in a small mixing bowl; pour over veggies and toss to coat evenly.
  • Separate chicken from the bones and cut into cubes or shred; add to salad along with cooked quinoa and toss once more.
  • Serve immediately or chill until later.

Nutrition

Calories: 712kcal | Carbohydrates: 81g | Protein: 50g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 2237mg | Fiber: 17g | Sugar: 13g