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Rainbow Nectarine & Edamame Salad with Spiced Quinoa Crunch
Experience a vibrant, nutritious salad bursting with nectarines, edamame, and spiced quinoa for a flavor-packed, health-boosting meal.
Welcome to a salad that redefines what it means to eat fresh, colorful, and nutritious. Our Rainbow Nectarine & Edamame Salad combines vibrant, seasonal produce with plant-based protein and a unique spiced quinoa crunch that will leave your taste buds dancing. This salad's unique blend of flavors and textures makes it a standout choice for those seeking a healthful, complete meal.
The combination of juicy nectarines, protein-rich edamame, and crispy quinoa creates a symphony of taste and nutrition. Nectarines are packed with vitamins A and C, supporting immune health and skin vitality, while edamame provides a complete protein source rich in fiber and antioxidants. Spiced quinoa adds a delightful crunch and a boost of magnesium and iron, making this salad a balanced and energizing meal.
With its vibrant colors and bold flavors, this salad isn't just a feast for the palate but also for the eyes. Dive into this delightful dish that leverages the best of whole foods, enhancing your well-being with every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Experience a vibrant, nutritious salad bursting with nectarines, edamame, and spiced quinoa for a flavor-packed, health-boosting meal.
Ingredients
- • quinoa: 1/2 cup
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • olive oil: 2 teaspoons
- • fresh nectarines, sliced: 2
- • shelled edamame, cooked: 1 cup
- • mixed salad greens: 4 cups
- • cherry tomatoes, halved: 1 cup
- • red onion, thinly sliced: 1/4 cup
- • pumpkin seeds: 1/4 cup
- • fresh cilantro, chopped: 1/4 cup
- • lime, juiced: 1
- • balsamic vinegar: 2 tablespoons
- • honey (or maple syrup for vegan): 1 tablespoon
- • sea salt and black pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C). Spread the quinoa on a baking sheet and toss it with ground cumin, smoked paprika, and a teaspoon of olive oil. Bake for 12-15 minutes until crispy, stirring halfway through.
- 2 In a large salad bowl, combine the mixed greens, sliced nectarines, cooked edamame, cherry tomatoes, and red onion.
- 3 In a small bowl, whisk together the lime juice, balsamic vinegar, remaining olive oil, and honey (or maple syrup). Season with sea salt and black pepper to taste.
- 4 Pour the dressing over the salad, then gently toss to combine all the ingredients evenly.
- 5 Once the quinoa is crunchy, allow it to cool slightly before sprinkling it over the salad along with pumpkin seeds and fresh cilantro.
- 6 Serve immediately, ensuring each plate gets a generous portion of the rainbow of ingredients and the delightful quinoa crunch.
Serving Suggestions
- • This vibrant salad pairs wonderfully with a light, chilled white wine or a refreshing sparkling water infused with citrus slices. For a heartier meal, consider serving it alongside a crusty whole-grain bread or a side of roasted sweet potatoes to complement the flavors. Garnish with additional fresh herbs like basil or mint for an aromatic lift, and add a sprinkle of feta cheese or a vegan cheese alternative for a creamy contrast. Perfect for a sunny outdoor lunch or a light dinner, this salad is as versatile as it is delicious, making it a staple for any health-conscious eater.
Storage Tips
To store leftovers, keep the salad components separate from the dressing to prevent sogginess. Place the salad mixture in an airtight container and refrigerate for up to three days. Store the dressing in a small jar, and shake well before using it on the salad. For the spiced quinoa crunch, ensure it is completely cooled before transferring it to a sealed container. It can be stored at room temperature for up to a week, maintaining its crisp texture.
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