* 1 English Cucumber, cut into small chunks * 1 Avocado, cut into chunks * ½ cup Cooked Edamame Beans * 1 tbsp. Sesame Seeds * Lime wedges, optional
DIRECTIONS:
1. Preheat the oven to 375F. Mix quinoa together with avocado oil and then spread evenly on a baking sheet that’s lined with parchment paper. Bake for 30 minutes, making sure to stir halfway through. Pour onto a plate to cool while you assemble the salad. 2. Whisk together all of the ingredients for the sesame-calabrien sauce and set aside. 3. [3.Place](http://3.Place) the chopped cucumber, avocado, edamame beans in a large bowl. Pour over the sauce, sprinkle with sesame seeds and toss with crispy quinoa. Serve immediately with optional lime wedges.
5 Comments
Everyone has a plethora of cucumbers from their gardens right now. Here’s what I made with mine!
CRISPY QUINOA:
* 2 cups Cooked Quinoa
* 3 tbsp. Avocado Oil
* ½ tsp. Salt, optional
SESAME-CALABRIAN SAUCE:
* 2 tbsp. Sesame Oil
* 1 tbsp. Chopped Calabrian Peppers
* 1 tsp. Agave Nectar
* 1 tbsp. Rice Vinegar
* 1 tsp. Liquid Aminos
FOR THE SALAD:
* 1 English Cucumber, cut into small chunks
* 1 Avocado, cut into chunks
* ½ cup Cooked Edamame Beans
* 1 tbsp. Sesame Seeds
* Lime wedges, optional
DIRECTIONS:
1. Preheat the oven to 375F. Mix quinoa together with avocado oil and then spread evenly on a baking sheet that’s lined with parchment paper. Bake for 30 minutes, making sure to stir halfway through. Pour onto a plate to cool while you assemble the salad.
2. Whisk together all of the ingredients for the sesame-calabrien sauce and set aside.
3. [3.Place](http://3.Place) the chopped cucumber, avocado, edamame beans in a large bowl. Pour over the sauce, sprinkle with sesame seeds and toss with crispy quinoa. Serve immediately with optional lime wedges.
NOTES ON THIS RECIPE –> [HERE](https://sliceofjess.com/crispy-quinoa-salad-with-cucumber-avocado-and-edamame/)
Looks good! Adding to my list of lunch ideas
Ok 🍴
I have just learned how good red quinoa is! It is great in just about any salad.
Love this idea.
My only suggestion for meal prep is to put the avocado in day-of rather than days ahead of time.