Crispy Quinoa Salad with Cucumber, Avocado, and Edamame
 
Prep time
Cook time
Total time
 
This sesame-spiked crispy quinoa salad is so unbelievably refreshing. We're totally obsessed. Serve on it's own or alongside grilled chicken, salmon, shrimp, steak, or kabobs!
Serves: 4
Ingredients
CRISPY QUINOA:
  • 2 cups Cooked Quinoa
  • 3 tbsp. Avocado Oil
  • ½ tsp. Salt, optional
SESAME-CALABRIAN SAUCE:
  • 2 tbsp. Sesame Oil
  • 1 tbsp. Chopped Calabrian Peppers
  • 1 tsp. Agave Nectar
  • 1 tbsp. Rice Vinegar
  • 1 tsp. Liquid Aminos
FOR THE SALAD:
  • 1 English Cucumber, cut into small chunks
  • 1 Avocado, cut into chunks
  • ½ cup Cooked Edamame Beans
  • 1 tbsp. Sesame Seeds
  • Lime wedges, optional
Instructions
  1. Preheat the oven to 375F. Mix quinoa together with avocado oil and then spread evenly on a baking sheet that's lined with parchment paper. Bake for 30 minutes, making sure to stir halfway through. Pour onto a plate to cool while you assemble the salad.
  2. Whisk together all of the ingredients for the sesame-calabrien sauce and set aside.
  3. Place the chopped cucumber, avocado, edamame beans in a large bowl. Pour over the sauce, sprinkle with sesame seeds and toss with crispy quinoa. Serve immediately with optional lime wedges.
Recipe by Slice of Jess at https://sliceofjess.com/crispy-quinoa-salad-with-cucumber-avocado-and-edamame/