# 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 (approximately 1 lemon)
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# Preparation Steps:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes until water is fully absorbed and grains are tender. Remove from heat and allow to cool completely.
02 - Bring a small pot of water to a rolling boil. Add shelled edamame and cook for 3 to 4 minutes, or follow package instructions if using frozen. Drain thoroughly and set aside to cool.
03 - In a large mixing bowl, add cooled quinoa, cooked edamame, halved cherry tomatoes, diced bell pepper, diced cucumber, chopped red onion, fresh parsley, and fresh 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 the dressing over the quinoa and vegetable mixture. Fold gently with a spatula to coat all ingredients without mashing the vegetables. Taste and adjust seasoning with additional salt or pepper if desired.
06 - Serve immediately at room temperature or refrigerate for at least 1 hour to serve chilled. Leftovers keep well in an airtight container for up to 3 days.
