Quinoa and edamame Salad
Ingredients (for 4 servings):
1 cup Tri-colour quinoa
2 cups Low sodium vegetable soup
2 cups Edamame with shells
1 can Mixed beans
1 piece Purple onion
8 pieces Cherry tomatoes
2 cloves Garlic, diced
1 piece Yellow pepper, diced
1/4 cup Walnut
1.5 tablespoon Olive oil
Seasoning:
1 tablespoon Lemon juice
A little salt and black pepper
Instructions:
- Use two cups of vegetable soup to cook the quinoa
- Boil the edamame and remove the shells
- Use a wok, add olive oil to pan-fry the garlic and onion, cook for 2 minutes until the onion becomes soft, add the yellow pepper and cook for another 1 minute, then turn off the fire.
- Mix all the ingredients in a big bowl, add seasoning, then it is ready to serve.