Quinoa Edamame Salad
1 cup quinoa, rinsed well
1 package frozen shelled edamame
1 red and 1 yellow pepper, diced
1/8 red onion diced
1/2 cup fresh pomegranate seeds
Dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
1 teaspoon salt
pepper to taste
Cook quinoa in 2 cups of boiling water for 13-15 minutes and cool. Add edamame, peppers, onion and pomegranate. Pour in dressing. Toss and serve at room temperature.
