# Components:
→ Grains and Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 cup shelled edamame (fresh or frozen)
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 red bell pepper, diced
06 - 1/2 cucumber, diced
07 - 1/4 red onion, finely chopped
08 - 2 tablespoons fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Dressing
10 - 3 tablespoons olive oil
11 - 2 tablespoons lemon juice (about 1 lemon)
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# Directions:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and let cool completely.
02 - Bring a small pot of water to a boil. Add edamame and cook for 3-4 minutes until tender. Drain well and set aside to cool.
03 - In a large mixing bowl, combine cooled quinoa, edamame, cherry tomatoes, red bell pepper, cucumber, red onion, parsley, and mint. Toss gently to distribute evenly.
04 - In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, salt, and black pepper until emulsified and smooth.
05 - Pour dressing over salad and toss gently to coat all ingredients. Adjust seasoning with additional salt and pepper if desired. Serve chilled or at room temperature.
