Quinoa Salad
Jillian Beck
Jillian Beck
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159 Calories
18 g Carbs
7 g Protein
6 g Fat
Total Time
4 servings

This is one of my favorite summer salads to bring to barbecues or to pot-luck parties. It also serves well for weekly meal planning! This dish isn't your average green side salad, but has a healthy dose of protein, complex carbs and good-for-you fats. Pair it with lean meat for a complete meal.


  • 1 cup quinoa, cooked
  • 1 cup, chopped red bell pepper, sliced
  • 1 cup cilantro
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • 1 salt and pepper to taste
  • 1 cup edamame
  • 1 fruit (2" dia) limes, raw

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  1. Bring 2 cups of water and 1 cup dry quinoa to a rolling boil. Boil for 2 minutes.
  2. Reduce to a simmer and cover. Allow to cook for another 15 minutes, then fluff with a fork.
  3. In a separate small saucepan, boil frozen edamame in water for 5 minutes, or until fully cooked.
  4. Once quinoa and edamame are fully cooked, add all ingredients in a large bowl and mix until all flavors are incorporated.

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