Prep/cook time: 29 minutes
Serves 4–6 / Prep tip: Add crumbled queso cotija or feta cheese for a more indulgent dish. Serving tips: For best flavor, let the salad come to room temperature before serving. It’s delicious wrapped in butter-lettuce leaves or tortillas; you can also serve it with roasted vegetables drizzled with vinaigrette or a garlic-yogurt sauce.
1 cup plus 2 tablespoons water
1/4 teaspoon sea salt
2 teaspoons salt-free chili powder blend
3/4 cup quinoa, well rinsed
1 1/2 cups frozen, shelled edamame
1 6-ounce jar roasted red peppers, drained
2 medium garlic cloves
2 teaspoons olive oil
2 teaspoons lime juice, plus more to taste
3 tablespoons chopped fresh cilantro
3/4 cup grated carrot
1. Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
2. Meanwhile, purée peppers, garlic, olive oil, and lime juice in a food processor or blender until smooth.
3. Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
PER SERVING: 209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium