This quick salad is so simple to throw together for a busy weeknight meal. But don't be fooled by all those plants. This balance of vegetarian protein, healthy fats, and whole grains makes this salad surprisingly satisfying. Try it this week for meatless Monday!
1/4c dry quinoa
1/2c vegetable broth
2C romaine lettuce, washed and torn into bite size pieces
½ large avocado (or 1 small), skin removed and sliced
Cherry tomatoes, halved, to taste
1/2c edamame beans
1 small clove garlic, minced
1Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
How to make it:
Add quinoa and vegetable broth to small pot and bring to a boil. Reduce heat, cover and simmer until water is absorbed, about 10 minutes. Let cool completely.
Plate lettuce, avocado, tomatoes, edamame and cooked quinoa.
Mix oil with vinegar and add garlic. Drizzle over salad and enjoy immediately.
Makes 1 serving.
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