edamame and ricotta quinoa summer salad with hazelnuts and mint


Forecast for hot weather and two busy days ahead… calls for something easy, light and fulfilling too.

ingredients:

  • 3/4 c quinoa
  • 2 cups edamame
  • 1/2 c nonfat ricotta cheese
  • 1 large clove garlic, minced
  • 1 small red onion, chopped
  • 2 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 2-3 T fresh mint, chopped finely
  • 1/2 cup hazelnuts, chopped

Instructions:

Rinse quinoa well, then cover with 1 1/2 cups fresh water and a pinch of salt, bring to boil then reduce heat to low and simmer covered for 20 minutes. Drain any residual water. Meanwhile, cover edamame with water in a small pan, bring to boil then reduce heat to low and simmer covered for 5 minutes or just until tender, then drain. Stir ricotta cheese into cooked edamame and mix well. Chop all veggies. Combine everything except the hazelnuts and mix together well, store in airtight container in refrigerator. Serve cold or warm, topped with hazelnuts.

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