Quinoa Salad with Edamame and Vegetables

To make the quinoa salad with edamame and vegetables, first rinse the quinoa under running water to remove the saponin, then drain it well. Toast the quinoa in a pot for a couple of minutes 1, then cover with water 2, salt it, and let it cook for about 8-10 minutes 3.

Meanwhile, bring a small pot of salted water to a boil, add the edamame 4 and let them cook for about 5 minutes after it returns to a boil 5, then drain and set aside. Toast the pine nuts in a pan for 3-4 minutes 6 and set aside.

Also prepare the vinaigrette: pour the oil 7 and lime juice into a jar 8, add salt, close with the lid, and shake well to emulsify everything 9.

After the cooking time, the quinoa will have absorbed all the water 10, so let it rest for 5 minutes. Meanwhile, finish preparing the rest of the ingredients: grate both the zucchinis 11 and the carrots with a large-hole grater 12.

Cut the cherry tomatoes into irregular pieces 13 and roughly chop the parsley and mint, keeping a few leaves aside for decoration 14. Now you can assemble your salad: transfer the quinoa to a large bowl and add the grated zucchinis 15.

Also add the carrots 16 and edamame 17, then dress with the vinaigrette 18.

Finally, pour in the aromatic herbs 19 and cherry tomatoes 20. Stir to combine everything 21 and plate.

Complete the plates with a handful of toasted pine nuts 22 and a few mint leaves 23. Your quinoa salad with edamame and vegetables is ready to be enjoyed 24!