Ingredients

• Ingredients Units USM Scale 1x2x3x Salad 1 cup dried quinoa 1 3/4 cups water 1 cup edamame 1 can (14oz) chickpeas (about 1 1/2 cups) 1 1/2 cups English cucumber, chopped 1 yellow bell pepper, chopped 1 cup carrots, chopped 1/2 cup cherry tomatoes, sliced in half 1/2 cup red onion, diced 1/2 cup fresh parsley, chopped (optional) Dressing 4 garlic cloves, minced 2 medium lemons, juice of 2 tablespoons Dijon or stone ground mustard 1 – 2 tablespoons extra virgin olive oil, optional salt + pepper, to taste

Preparation

• Instructions Quinoa: Rinse quinoa gently under running water to remove any dust. In a medium size pot, add quinoa and 1 1/2 cups water, bring to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let stand 15 minutes, fluff with a fork. Perfect quinoa! Alternatively, use this easy Instant Pot Quinoa. Dressing: While quinoa is cooking, combine all the dressing ingredients in a small bowl, taste for seasoning and let set. Prep produce: Chop and dice your remaining vegetables, except the edamame. Place chopped vegetables and edamame in a large bowl, add the dressing, tossing gently to coat. Assemble: Once ready, add quinoa to the vegetables and toss together. Serve with a little more sea salt & cracked pepper and squeeze of lemon on top. Serve room temperature or chilled. Makes about 8 cups. Serves 4 – 6