Strawberry, Quinoa & Edamame Salad

Strawberry, Quinoa & Edamame Salad

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From: Diabetic Living Magazine

The nutty flavor of red quinoa pairs beautifully with fresh strawberries, edamame, almonds and toasted coconut in this cold grain salad. Be sure to chill at least 2 hours so the salad can absorb the full flavor of the balsamic dressing.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup white balsamic vinegar
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • 2 cups cooked red quinoa
  • 2 cups frozen shelled edamame, cooked
  • ½ cup sliced almonds, toasted
  • 2 tablespoons shredded coconut, toasted (see Tip)
  • 2 cups small strawberries, halved or quartered

Preparation

  • Prep

  • Ready In

  1. Whisk together vinegar, oil and salt in a small bowl.
  2. Stir together quinoa, edamame, almonds and coconut in a large bowl. Drizzle with dressing; toss to coat. Gently stir in strawberries.
  3. Cover and chill 2 to 24 hours before serving. Serve cold.
  • Tip: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 182 calories; 8 g fat(1 g sat); 5 g fiber; 21 g carbohydrates; 8 g protein; 152 mcg folate; 0 mg cholesterol; 7 g sugars; 7 IU vitamin A; 24 mg vitamin C; 53 mg calcium; 2 mg iron; 152 mg sodium; 349 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Folate (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat, ½ lean protein, ½ vegetable

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