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Edamame Quinoa Salad

Christy Denney, The Girl Who Ate Everything
  • 30 minutes
  • Serves 16

INGREDIENTS

1 cup

Celery

3/4 cup

Cilantro

1 15 ounce can

Corn

1

heaping cup Cranberries, dried

1 12 ounce package

Edamame, cooked and shelled

1 15 ounce can

Garbanzo beans

2

Red bell peppers

5 tbsp

Lime juice

2 cups

Quinoa

1/2 tsp

Salt

1

Salt

3 tbsp

Olive oil

1 cup

Almonds

4 cups

Water