4 Serves
35 Mins
Rinse the quinoa thoroughly under cold water using a fine mesh sieve.
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
266 µg / 400 µgCalcium
104 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
310 mg / 1,250 mgPotassium
826 mg / 4,700 mgSodium
1002 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
12 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a saucepan, combine the rinsed quinoa with vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer until the liquid is absorbed.
While the quinoa cooks, use a chef's knife and cutting board to dice the raw mixed vegetables into uniform pieces.
In a large mixing bowl, combine the cooked quinoa, diced vegetables, and edamame.
Cut the lime in half and use a citrus juicer to extract the juice, then pour it over the salad and toss everything together to combine.
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