Southwestern Quinoa and Edamame Salad
This is delicious wrapped in butter-lettuce leaves or tortillas; you can also serve it with roasted vegetables drizzled with vinaigrette or a garlic-yogurt sauce.
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Ingredients
- 1 cup plus 2 tablespoons water
- 1/4 teaspoon sea salt
- 2 teaspoons salt-free chili powder
- 3/4 cup quinoa, well rinsed
- 1 1/2 cups frozen, shelled edamame
- 1 (6-ounce) jar roasted red peppers, drained
- 2 medium cloves garlic
- 2 teaspoons olive oil
- 2 teaspoons lime juice, plus more to taste
- 3 tablespoons chopped fresh cilantro
- 3/4 cup grated carrot
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