Quinoa and Edamame Salad with Basil, Mint, and Lemon

This Quinoa and Edamame Salad with Basil, Mint, and Lemon is the perfect way to welcome in spring. It works as a filling lunch or a light dinner, and the leftovers are even better!

1 c. quinoa
1 1/2 c. water
1 c. frozen shelled edamame
1/4 c. finely chopped pickled red onions
1 lemon, zested and juiced
3 T. extra-virgin olive oil
1 t. Dijon mustard
3/4 t. salt
1/2 cucumber, washed, unpeeled and diced into 1-cm cubes
1 c. loosely packed fresh basil in chiffonade
1/2 c. finely chopped fresh mint
3 T. sunflower seeds, raw or already roasted and salted
1/2 avocado, peeled, pitted, and sliced

View the full recipe at Nourishing Matters →