The unique flavors of tomato and basil get a protein boost from quinoa and edamame in this salad that holds up well in the fridge for multiple meals. Use it as a main meal or as a side! Makes 4 servings.

Ingredients

1 cup quinoa, uncooked and rinsed

2 cups low sodium vegetable broth

1 cup frozen shelled edamame

2 cups cherry tomatoes, halved (10 oz)

2 cups lightly packed basil, roughly chopped

1 cup carrot matchsticks (4 oz)

1 cup radish matchsticks or slices (4 oz)

2 cups tightly packed baby spinach

Dressing

4 tablespoons extra virgin olive oil

4 tablespoons apple cider vinegar

2 teaspoons salt

4 teaspoons dijon mustard

1 clove garlic, finely grated or pressed

2 teaspoons honey

1 teaspoon freshly ground black pepper

Squeeze of fresh lemon

Instructions

1. Add quinoa and vegetable broth to a small pot and heat on high until boiling. Reduce heat to low, cover with a lid, and simmer for 15-18 minutes, until the broth is absorbed and quinoa is tender. Remove from the heat and let sit covered for a further 5 minutes before fluffing with a fork. Cool to room temperature, uncovered. To speed cooling, you may spread the quinoa evenly on a sheet pan. 
2. Cook the edamame according to package directions, then rinse with cold water and set aside to drain and cool to room temperature. 
3. In a large bowl, add the dressing ingredients and whisk well to combine. Add in all of the other prepared salad ingredients except for the spinach and toss gently to combine. Store covered in the refrigerator until ready to serve, tossing the spinach with the quinoa just before serving and adding the fresh squeeze of lemon for an extra brightness!

Nutritional Information 

Calories 383

Fat 18g

Protein 11g

Carbohydrates 45g

Fiber 9g

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