A full meal, easy to carry Quinoa & Edamame Salad

Quinoa and Edamame Salad

I love having a plastic container of cooked Quinoa in my fridge. I cook in in lots of broiled water (just like non- recovery people cook pasta) for 15 minutes and then I run cold tap water over it, drain it and store in a plastic container.

I also cook frozen Edamame Beans and store it in the fridge so I can easily mix the salad:

1 cup cooked Quinoa

1 cup cooked Edamame Beans

2 cups of chopped carrots, peppers, cabbage and parsley

Mix all ingredients and add 2 teaspoons fresh squeezed lemon, 1 teaspoon red wine vinegar, 1 tablespoon olive oil, salt & pepper.

This is a complete meal including 1 protein, 1 starch, 2 vegetables, 1 oil, 1 condiment.  One dish for one person.  Can be easily carried in a plastic container and  I often take it when I fly because it can live without a cooler for at least 6 hours.