SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS
Edamame are whole, young green soybeans that are mildly grassy in flavor. They have about five times the folate—a very important cardiovascular nutrient—of mature soybeans. Edamame’s flavors pair well with fluffy quinoa, crunchy cabbage, and carrot slaw, and combine seamlessly with the spicy, toasty notes of the ginger-sesame dressing.
½ cup quinoa
1 cup water
1 cup edamame, fully cooked and shelled
1 cup shredded carrots
2 cups shredded cabbage
1
.
In a small pot, bring the quinoa and water to a boil. Lower the heat to low, cover, and simmer for 8 minutes.
2
.
Add the edamame to the pot and cook for an additional 4 minutes, until the water in the quinoa pot has been absorbed and the edamame is tender.
3
.
In a medium bowl, combine the quinoa and edamame with the dressing, shredded carrots, and shredded cabbage and serve.
MAKE IT EASIER TIP:
There are three ways to make this easier: Batch-cook the quinoa, thaw cooked and shelled edamame overnight in the refrigerator, and buy
pre-packaged slaw. All you’ll need to do is assemble.
Per serving:
Calories: 231; Total fat: 7g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 69mg; Potassium: 522mg; Magnesium: 94mg; Carbohydrates: 47g; Sugars: 9g; Fiber: 11g; Protein: 18g; Added sugar: 0g; Vitamin K: 62mcg