2.5 cups vegetable broth or water
1.5 cups red or white quinoa, rinsed well in cold water and drained
1 tsp grated fresh ginger
1 cup fresh or thawed frozen organic non-gmo edamame, mixed with a spritz of lime juice and a pinch of
½ cup finely diced red bell pepper
2 scallions, white and green parts, finely chopped
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro, basil, or parsley
2 tbsp extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed lime juice
1 tbsp grated lemon zest
1 tsp grated lime zest
Pinch of cayenne
1. Put broth and ¼ tsp of salt in a large saucepan and bring to a boil over high heat. Stir in quinoa. Decrease heat to low, cover and cook for 15-20 minutes, until water is absorbed.
2. Remove from heat. Add ginger, cayenne, and ¼ tsp of salt and fluff with a fork until well combined. Transfer quinoa to a bowl and let cool to room temperature.
3. Add edamame, red bell pepper, scallions, mint, cilantro, olive oil, lemon juice, lime juice, lemon zest and lime zest. Toss until well combined.
4. Taste – you may need to add a pinch or two of salt, an extra squeeze of lemon or lime, or a dash more olive oil.