A wonderful blend of quinoa and beautiful vegetables!
Ingredients:
- 1 Cup Quinoa, rinsed well
- 1 Package Frozen Edamame
- 1/2 Cup Toasted Pinenuts
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1/2 Cup Dried Cranberries
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Dressing:
- 1/2 Cup Olive Oil
- 1/4 Cup White Wine Vinegar
- 2 Tbsp Dijon Mustard
- 2-3 Tbsp Sugar
- 1 Tsp Salt
- 1 Tsp Pepper
Directions:
Cook quinoa in 2 cups of boiling water for 13-15 minutes. Cook edamame in 6 cups of boiling slightly salted water for 5-6 minutes. To drained quinoa, add edamame, pine nuts, bell peppers, onions, and dried cranberries. Combine and mix dressing ingredients. Pour in dressing. Toss and serve. Enjoy!