Yield 16 servings
Ingredients
- 2 cups uncooked quinoa
- 4 cups water
- 1/2 teaspoon salt
- 1 cup celery, sliced
- 1 large ear of corn
- 1 (15-oz can ) garbanzo beans, rinsed and drained
- 3/4 cup cilantro, finely minced
- 1 heaping cup dried cranberries
- 1 (12-oz package) edamame, cooked and shelled
- 1 cup sliced almonds (or any nut you like)
- 4 Tablespoons olive oil (more ?)
- 8 Tablespoons lime juice (more ?)
- salt to taste
- 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. I'm guilty of not putting enough salt on things and it makes all of the difference. Chill unto ready to serve.
Adapted from: https://www.the-girl-who-ate-everything.com/edamame-quinoa-salad/
