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  Quinoa Salad with Edamame


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INGREDIENTS
1/3 cup olive oil
1/4 cup lemon juice
2 Tablespoons apple cider vinegar
1 Tablespoon lemon peel, zested or minced
1 small garlic clove, chopped very finely
1 Tablespoon honey
1/2 teaspoon prepared mustard
pinch of salt and pepper
4 cups cooked quinoa, chilled
2 cups shelled edamame
1 cup toasted pecans, chopped
1 cup dried cranberries
1/2 cup parsley, chopped finely
1/4 cup mild radish, diced

DIRECTIONS
In a small jar combine oil, juice, vinegar, lemon peel, garlic, honey, mustard, salt and pepper.
Shake to combine and set aside.
In a large serving bowl, combine quinoa, edamame, pecans, cranberries, parsley and radish.
Stir to combine, add dressing and toss lightly to coat salad thoroughly.
Serve immediately or cover and refrigerate.

Copyright © 2013 Stefanie Samara Hamblen