Saturday, August 17, 2013

Quinoa Corn Bean Edamame Tomato Salad (DF)

This is great for a side dish or for lunch !!  Quinoa, corn and black beans are always a good combination; quinoa and edamame is also a good combination - so why not combine all of them into one !!!  The edamame and celery give the salad a crunchy texture !

Edamame are immature soybeans in the pod and are popular in Japan and  China.  

3 cups cooked Quinoa
1 can corn, drained (no sugar)
1 can black beans, drained and rinsed (no sugar)
1 can diced tomatoes (no sugar)
1 onion, chopped
1 red bell pepper, chopped
1 - 8 oz package of edamame (shelled), cooked
1 Tbsp dried cilantro
1 Tbsp dried parsley
1 tsp oregano
1 tsp minced jar garlic
1 tsp ground ginger
1 Tbsp Bragg Liquid Aminos
1/4 cup Balsamic vinegar
2 stalks celery, chopped
1 Tbsp sesame seeds
1/4 tsp assorted chili peppers spice (I used  Nanami Togarashi  ) or use  1/4 tsp crushed red pepper

Mix everything together in a bowl - serve immediately or after it has been in the fridge.  I thought it tasted better after it had been refrigerated first.

Estimated Nutritional Value per serving based on 10 servings:  Calories 189,  Total Fat 3.6g, Cholesterol 0mg,  Sodium 405mg, Carbs 43.3g, Fiber 6.4g, Sugars 4.1g, Protein 9.6g

Anyone who speaks should speak words from God.   Anyone who serves should serve with the strength  God gives so that in everything God will be praised through Jesus Christ.  Power and glory belong to him forever and ever.  Amen.

1 Peter 4:11 (NCV)

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