The Ultimate Multigrain, Edamame & Bean Salad....loaded with protein!

Dice 1/2 of a red pepper and add it to a bowl.

Dice a red onion (or scallions) and add it to the bowl with the red pepper.

Toast 1 cup of couscous on a cookie sheet in a preheated oven at 400°F for about 10 minutes or until light golden brown.

In a saucepan, add 1 cup of quinoa and 2 cups of cold water, turn on high heat and bring to a boil.

Once boiling, cover the quinoa with a lid, reduce heat to low, and cook for 12 to 15 minutes.

Remove the toasted couscous from the oven and place it in a bowl, filling it with cold water until it is about 1 inch above the couscous.

Minced flat leaf parsley (or other herbs) and add it to the bowl with the other ingredients.

Fluff the cooked quinoa with a fork and let it cool down before adding it to the bowl.

Rinse 1 cup of black beans well to remove sludge and add them to the bowl.

Add 1 cup of defrosted edamame to the salad.

In a separate bowl, make a vinaigrette with red wine vinegar and drizzle in extra virgin olive oil while mixing to emulsify.

Season the vinaigrette with kosher salt, ground black pepper, and 1 teaspoon of cumin powder (or other dried herbs).

Drizzle the vinaigrette into the salad before adding the grains and mix well.

Transfer the salad to a larger bowl for mixing.

Add the couscous and mix it with the vegetables and beans.

Add the quinoa to the salad and carefully toss everything together.

Taste the salad and adjust seasoning with more olive oil, vinegar, salt, and pepper as needed.

Equipment Needed

Spice Level:

Dietary

Allergens