Edamame Salad with Spinach, Blueberries, Quinoa, and Dijon Vinaigrette

ingredients
all
2 cups edamame
cooked
1 cup quinoa
cooked
1/2 tbsp fresh dill
1/2 cup blueberries
fresh or frozen
1/2 cups spinach
raw
1/4 cup fresh lemon juice
apporx. 1/2 lemon
1 tsp extra virgin olive oil
1/4 tsp dijon mustard
2 cloves garlic
minced
salt
pepper
2 tbsp walnuts
cookware
  • 2 Mixing bowls
  • measuring spoons
  • measuring cups
  • whisk
Salad
1
In separate pots cook edamame and quinoa according to package instructions. When cooked set aside to cool.
2
Once the edamame and quinoa have cooled combine in a bowl together with dill.
3
Gently fold in blueberries.
4
Place mixture over spinach.
Vinaigrette
5
In a mixing bowl, by whisking together, lemon, garlic, oil, mustard, and salt and pepper to taste and et aside.
6
Pour vinaigrette over salad and toss to coat.
7
Garnish with walnuts and serve.
notes
If using frozen blueberries thaw them in a colander under cold running water and pat dry.