Edamame Quinoa Salad | WIC Works Resource System

Ingredients

• 1 cup quinoa (or brown rice or barley)
• 2 cups water
• 1⁄4 teaspoon salt
• 1⁄2 cup celery (sliced)
• 3⁄4 cup corn (frozen or fresh (cooked) or canned (drained))
• 3⁄4 cup chickpeas/garbanzo beans (prepared from dried or canned (drained and rinsed))
• 1⁄2 bunch cilantro (finely minced)
• 1⁄2 cup dried cranberries
• 6 ounces edamame (half of a 12-oz. frozen package, shelled and cooked)
• 1 red bell pepper (diced)
• 1⁄2 cup almonds (sliced, or any nut you like)
• 3 tablespoons olive oil (more or less to taste)
• 5 tablespoons lime juice (more or less to taste)
• salt (to taste)