Lunch

Quinoa, edamame and cranberry salad is for Lunch.

Quinoa, edamame and cranberry salad takes several minutes to prepare.

Quinoa, edamame and cranberry salad takes several minutes to cook.

Quinoa, edamame and cranberry salad makes 6 servings.

The ingredients for Quinoa, edamame and cranberry salad are:

1 cup quinoa
1.5 cups frozen shelled edamame, thawed
1/2 cup raspberry vinaigrette
2 tablespoons walnut oil (olive oil can replace)
1/2 cup craisens
1/4 cup walnuts
1 medium zuchini, diced
1 medium red bell pepper, diced
2 green onions (scallions) finely diced.
1/4 cup gorgonzola crumbles

Here is how you make Quinoa, edamame and cranberry salad:

In a large skillet, toast quinoa for about 5 minutes, stirring occasionally until slightly browned. In a saucepan bring vegetable broth to a boil. Add toasted quinoa, reduce heat and simmer for about 15 minutes. Remove quinoa from heat. Add remaining ingredients except gorgonzolaand mix well. Mix in gorgonzola when quinoa mixure adequately cooled to prevent cheese from melting.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user VALPINE.

The nutritional information for Quinoa, edamame and cranberry salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 312.2

• Total Fat: 13.4 g
• Cholesterol: 6.7 mg
• Sodium: 200.6 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 6.2 g
• Protein: 10.9 g