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Recipe: Fresh Mint Quinoa Salad with Edamame, Peas and Smoked Salmon

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

1 cup

water

1/2 cup

chicken broth

1 tsp

kosher salt

16 oz

(about 2 ¼ cups) quinoa

4 cups

Arugula

1 cup

finely chopped fresh mint

1 cup

cooked peas

1 cup

shelled edamame

3

green onions, thinly sliced

1/2 cup

chopped toasted walnuts

8 oz

Smoked Salmon

Lemon Mustard Sauce

1/8 cup

fresh lemon juice

1/8 cup

red wine vinegar

1/3 cup

olive oil

1 tbsp

honey

2 tsp

dijon mustard

1

garlic clove

kosher salt