Strawberry, Quinoa & Edamame Salad
Whisk together vinegar, oil and salt in a small bowl.Advertisement
Stir together quinoa, edamame, almonds and coconut in a large bowl. Drizzle with dressing; toss to coat. Gently stir in strawberries.
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 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
1 1/2 starch, 1 fat, 1/2 lean protein, 1/2 vegetable