![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yHe_Ao8vr5twQ3L4EsxtZSF51W8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7397974-184da312de504deca831da05c92a25c9.jpg)
Ingredients
Dressing:
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¼ cup olive oil
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¼ cup rice wine vinegar
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1 tablespoon maple syrup
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1 tablespoon toasted sesame oil
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1 ½ teaspoons liquid aminos (such as Bragg)
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1 teaspoon freshly squeezed lemon juice
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1 clove garlic, minced
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¼ teaspoon red pepper flakes
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salt and ground black pepper to taste
Salad:
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1 ½ cups cooked quinoa
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1 cup shelled edamame
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½ cup chopped red bell pepper
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½ cup chopped Persian cucumber
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½ cup shredded carrot
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½ cup sliced green onion
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½ cup dried cranberries
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¼ cup slivered almonds
Directions
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Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
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Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
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Garnished with slivered almonds to serve.
Editor's Note:
Nutrition data for this recipe includes the full amount of dressing. The actual amount consumed will vary.
Nutrition Facts (per serving)
327 | Calories |
20g | Fat |
32g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 327 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 2g | 12% |
Sodium 92mg | 4% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 12g | |
Protein 8g | 17% |
Vitamin C 32mg | 35% |
Calcium 93mg | 7% |
Iron 2mg | 9% |
Potassium 355mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.