Sherry’s Quiona Salad with Lemon and Herb
Course
Side Dish
Ingredients
1
cup
quinoa
2
cups
water
pinch
of salt
1/2
cup
frozen edamame
thawed
1/2
red pepper
diced
1
can
chick peas
drained and rinsed
1/2
cup
roasted peanuts
Juice and zest of one lemon
2
Tablespoons olive oil
1/2
cup
chopped fresh mint
1/2
cup
chopped fresh basil
1/2
cup
chopped fresh pineapple sage
or sub parsley if you don’t have pineapple sage
salt and pepper to taste
Instructions
Cook the quinoa in the water with a pinch of salt until done, about 20 minutes, then leave covered while you prep the rest.
Toss all ingredients together and serve or refrigerate for 2 hours or up to overnight.