(6 votes, average: 4.50 out of 5)
Loading ...
by my friend Adele Dubin
1 cup quinoa, rinsed well
1 package frozen shelled edamame
1/2 cup pinenuts, toasted
1 red and 1 yellow pepper, diced
1 red onion diced
1/2 cup dried cranberries
Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
1 teaspoon salt
pepper to taste
Cook quinoa in 2 cups of boiling water for 13-15 minutes. Cook edamame in 6 cups of boiling slightly salted water for 5-6 minutes. Add edamame, pinenuts, peppers, onions and dried cranberries. Pour in dressing. Toss and serve at room temperature.
add comment
sounds delish!