Edamame and Quinoa Power Salad with Lemon-Tahini

Ingredients

• 1 3/4 cup shelled edamame
• 1 1/4 cup cooked quinoa
• 1/2 medium cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 small red onion, finely diced
• 2 1/2 tbsp pumpkin seeds
• 1 tbsp tahini
• 1 tbsp olive oil
• 1 medium lemon, juiced
• 3 tbsp fresh parsley, chopped
• 1/2 tsp fine salt

Instructions

1. If your edamame is frozen, bring a small pot of water to a boil and cook the shelled beans for 4 minutes until bright green and tender, then drain and rinse under cold water to stop the cooking and keep the color vivid.
2. Toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they puff and turn golden and smell nutty, about 3 minutes. Tip onto a plate to cool.
3. Whisk the tahini, olive oil, lemon juice, salt, and 2 tbsp warm water in a large bowl until the dressing is smooth and pourable — it will thicken at first, then loosen as you add the water.
4. Add the cooked quinoa, edamame, cucumber, tomatoes, red onion, and parsley to the bowl. Toss until everything is evenly coated in the dressing.
5. Scatter the toasted pumpkin seeds over the top and serve, or chill for up to 2 days — stir and add a squeeze of lemon before serving to refresh it.

Nutrition (per serving)

Calories

490

Protein

26 g

Fat

23 g

Carbs

41 g