Quinoa Edamame Salad is great for parties and can be served in throw-away cups for serving ease. Also great as a salad to have in the fridge all week! It is packed with fresh fruit and veggies and it is so healthy and delicious.
My boys and I definitely make the most of summer. We have just completed six of seven summer 2017 trips and I swear there’s an eighth that I’m forgetting about. It was sad driving away from our amazing family in Iowa today. We won’t see most of them until next summer and that is a sad thought because we cherish them so much.
This delicious…and I’m talking toooootalllly delicious…salad was made on trip #3 this summer (so I’m behind). I made this on the road when we were RV-traveling through Montana. Dan and I absolutely devoured it in its entirety, and it makes a BIG big batch. It is packed with freshness, healthy ingredients, texture, color and flavor you can’t even imagine.
This is the perfect party food because you can scoop a large spoonful into a plastic cup for each of your guests. Stick a plastic spoon into it and they can eat and mingle! I’m declaring that to be the official subtitle for this salad: Eat and Mingle.
But don’t limit this beauty to parties! It can also be an amazing unsung hero, sitting covered in the fridge. We love to munch on this throughout the week, whether it’s solo or stuffed into a wrap or thrown over a leafy salad.
ENJOY! Have a great week! Thanks for being here!
Check out my Rainbow Quinoa Salad for another delicious way to enjoy quinoa, and my Edamame Tomato Corn Salad for a different way to enjoy edamame!
Quinoa Edamame Salad
Ingredients
- 2 cups quinoa cooked
- 14 oz. edamame cooked according to package directions and rinsed with cold water
- 8 oz. cherry or grape tomatoes halved
- 1 pint fresh blueberries
- 1 bunch green onions thinly sliced (white and light green parts only)
- 2 limes juiced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Combine all ingredients in a large bowl and mix well. Cover and refrigerate until ready to serve!
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