OMG! I am about to share and tell you how amazing this Hearty Vegan Edamame Quinoa Salad was to eat. A salad is not a meal or is it. This salad has so much flavor, so much texture and really good color. I am not a nutritionist but I have to believe that with all these healthy ingredients in this recipe, you are totally getting all of the vitamins and minerals you need in one bowl. And did I say it is VEGAN. Another Vegan salad I made with EDAMAME was really good too.
Because I am so interested in cooking different things, finding and making tasty vegan dishes is not hard at all. But I am rarely one who thinks of salad as a meal. I usually like to top my “salad as a meal” with some salmon. The ingredients that make this salad so robust are the edamame, black beans, chickpeas (Garbanzo beans), red lentils and red quinoa. I also achieved such good texture from the addition of corn and peppers. My little surprise ingredient was a cut up green apple.
I can’t believe how far I have come in my eating. As referenced above, I really do not like to have salad as my meal. Salad is a side dish – RIGHT? I can tell you that my wife and I WENT TO TOWN on this salad. We each had a fork in hand and ate straight from the bowl. Neither one of us could stop eating it. It was that good. The dressing was simple but packed a lot of flavor. It had eight ingredients including lemon juice, red wine vinegar, olive oil, Dijon mustard, red pepper flakes, oregano, black pepper and garlic. We did adjust for salt and pepper once the whole salad was mixed. I actually forgot about this Hearty Vegan Edamame Quinoa Salad until I began writing this post. The blogger experience is that we are usually writing up posts from recipes made weeks before. I will definitely pull this recipe out for friends or family soon.
The cast of characters.
The dressing cast of characters.
The protein ingredients in the salad bowl.
The addition of the Swiss chard and purple onion.
The Hearty Vegan Edamame Quinoa Salad plated.
Hearty Vegan Edamame Quinoa Salad
- 16 Ounces Edamame
- 2 Cups Red Quinoa
- 30 Ounces Black Beans
- 1 Cup Red Lentils
- 1 Whole Green Apple diced
- 1 Whole Red Pepper diced
- 1 Bunch Cilantro rough chop
- 1 Bunch Swiss Chard rough chop
- 15 Ounces Chickpeas
- 1/4 Whole Red Onion diced
- 1 Tbsp Spicy Mustard
- 3 Tbsp Olive Oil
- 1/4 Cup Red Wine Vinegar
- 2 Tsp Lemon Juice
- 1 Clove Garlic minced
- 1 Tbsp Oregano
- 2 Tsp Black Pepper
- 2 Tsp Salt
- 1 Tsp Red Pepper Flakes
Combine all ingredients, mix well and set aside.
Cook the edamame, the red lentils and red quinoa according to box instructions. Let cool and set aside. Put these ingredients and the black beans in a bowl.
Add the remaining salad ingredients and mix well.
Finish by topping with the dressing 15 minutes before serving.