Let’s Get Cooking: Edamame and Bell Pepper Quinoa Salad

If you read my previous post, “Let’s Get Cooking: Broccoli and Bell Pepper Quinoa Salad,” this one is VERY similar. This quinoa salad is another favorite of mine to meal prep for lunch during the week. Just like the other one, this one is also full of flavor and will help to keep you energized. It’s super healthy and also super easy to make. So, with that, I give you my recipe for edamame and bell pepper quinoa salad!

Makes 2 servings.

Here’s what you need:

• 1/2 cup uncooked quinoa
• 1 green bell pepper diced
• 2 tablespoons extra virgin olive oil
• 1/2 lemon juiced
• 3/4 cup crumbled feta
• 2 tablespoons pepitas
• 3/4 cup edamame (out of the shell; I use the frozen kind and cook it according to package instructions)
• Salt, cracked black pepper, garlic powder, and Italian seasoning

Here’s what you need to do:

1. Cook the 1/2 cup of quinoa according to package instructions. Once finished cooking, let cool.
2. In a mixing bowl, add the cooked quinoa, diced green bell pepper, edamame, pepitas, and feta.
3. Now you want to make the dressing. In a small bowl, add the 2 tablespoons of extra virgin olive oil and squeeze the juice from 1/2 a lemon. Whisk the two together. Add in salt, cracked black pepper, garlic powder, and Italian seasoning to taste. Whisk together again. There is no specific amount for the seasonings; I just eyeball it to my liking. Use whatever amount satisfies your tastebuds.
4. Pour the dressing mixture into the bowl with the other ingredients and mix together.
5. If using the salad for meal prep, divide it in half and place in two tupperware containers.
6. Can be stored in fridge for up to 4 days (??? I’ve always eaten it within this timeframe and it’s always been fine)

I hope you enjoy giving this one a try! If you like it, let me know!

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