Quinoa Salad with Edamame, Cucumber and Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, colorful grain salad combining fluffy quinoa with edamame, crisp cucumber, creamy avocado, and a bright Asian dressing. Light and satisfying, it works well as a main course or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- For the Quinoa Salad:
- 1 cup black quinoa (or regular quinoa)
- 2 cups water
- 1/4 teaspoon salt
- 1 1/2 cups shelled and cooked edamame
- 1 medium seedless cucumber (peeled and chopped)
- 2 ripe avocados (pitted, peeled, and chopped)
- 2 green onions (chopped)
- 3 tablespoons chopped cilantro
- Salt and black pepper (to taste)
- For the Dressing:
- 4 tablespoons rice wine vinegar
- 1 1/2 tablespoons Tamari (or soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1/8 teaspoon grated fresh ginger
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 978mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.