This Wednesday (May 27th), Sheri Vettel, MPH, RD, LDN Dietitian with the Partnership for Community Care and Caitlyn Romm will be doing a Strawberry Edamame Quinoa Salad demo with healthy, delicious free samples from 11 am – 12:30 pm. This demo will be using foods that you can find here at the market.
Strawberry Edamame Quinoa Salad
By: Sheri Vettel, MPH, RD, LDN Dietitian with the Partnership for Community Care and Caitlyn Romm
Ingredients:
The Dressing
- ¼ cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
The Salad
- 2 cups cooked red quinoa
- 2 cups small strawberries, halved or quartered
- 2 cups frozen shelled edamame, cooked
- ½ cup slivered almonds, toasted
Optional Ideas: Serve the salad with some crumbled goat cheese and/or unsweetened coconut flakes on top and/or over a bed of spinach/ lettuce.
Budget Tips: Instead of quinoa, use barley or brown rice. Look for slivered almonds in a small pack in the baking aisle of your grocery store.
Preparation:
- For dressing, in a small bowl whisk together vinegar, oil, honey and mustard; set aside.
- In a large bowl stir together the quinoa, edamame and almonds. Drizzle with dressing and toss to coat. Gently stir in the strawberries.
- Cover and chill at least 2 hours prior to serving.