Prep this easy meal: Whole grain + edamame salad with dill & mint

I want to eat healthy, but I am busy and don't want to spend my life in the kitchen, so preparing one dish and getting several meals out of it is a huge win. Enter big beautiful whole grain salads, loaded with fresh herbs for big flavor, lots of vegetables and tasty vegetarian protein so they can last for a few days in the fridge! 

The recipe I'm about to share is a big hit among many of my clients (although a caveat: If you dislike dill, don't make this!). It comes together quickly, and is a delicious, complete meal on it's own, or bolstered by additional sources of protein or vegetables. Let me know if you give this one a try...

Quinoa & Edamame Salad

Serves 4 as a main course or more as a side

  • 1 cup dried quinoa or other whole grain (I used 1/2 cup of truRoots Ancient Grain Medley which is a very voluminous mix of quinoa, millet and buckwheat)
  • 12-16 oz package of frozen edamame WITHOUT shells, thawed (either by microwaving or by sitting on the counter for an hour or longer)
  • 1 pint grape or cherry tomatoes, washed and halved
  • A handful of fresh mint leaves, roughly chopped or torn
  • A big handful of fresh dill, chopped
  • 1 bunch of scallions, greens and whites, chopped
  • 1 large lemon or 2 small, juiced
  • Salt & pepper to taste

Cook the grain according to the package in water or stock, or for SUPER FLAVORFUL GRAINS, toast the grains:  Simply add the grains to a dry pan over med high heat, and gently shake the pan to keep the grains from burning. Keep shaking the pan for 2-3 minutes, and the grains will emit a toasty warm smell when they’re done. The color may be a shade or two darker, but not browned. Then cook the grains according to package.

Toss all ingredients together with cooked grains and let sit minimum 4 hours in the fridge. This salad will become more flavorful as it sits. I'm not sure where I found the original recipe that I adapted into this version, but please pipe in if you recognize it!

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