Quinoa contains more protein than any other grain. This hearty salad is great for taking for lunches during the week in the summer. It is both light and filling! Cooking the quinoa is the most time-consuming part of this, so it comes together very quickly. Eat as is, or put on top of some spinach leaves.

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Makes about 10 cups (5 lunches for me)


  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon honey mustard
  • 2 teaspoons grated lemon rind
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen edamame beans, thawed
  • 1 can organic chopped tomato
  • 1/2 cup matchstick carrot
  • 1 (15-ounce) can black beans, rinsed and drained


Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

Combine 2 tablespoons oil, 1/2 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir until blended. Stir in quinoa.

Add the thawed edamame, chopped tomato, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

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