Edamame Quinoa Salad

Name: Edamame Quinoa Salad
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 15 minutes + Model.Content.CookTime
Yield: 6-8 servings
Ingredients: 4 cups butternut squash, peeled, seeded, diced; 1 Tbsp. NAKANO® Organic Seasoned Rice Vinegar; 1 Tbsp. sesame oil; ? cup red pepper, diced; ½ red onion, sliced, caramelized; 4 cups quinoa; 1 cup edamame; 4 Tbsp. NAKANO® Organic Seasoned Rice Vinegar; 2 Tbsp. sesame oil; 1 Tbsp. cilantro; ½ tsp. salt; 1 tsp. serrano pepper; ½ cup pumpkin seeds; salt; pepper

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

4 cups butternut squash, peeled, seeded, diced
1 Tbsp. NAKANO^® Organic Seasoned Rice Vinegar
1 Tbsp. sesame oil
? cup red pepper, diced
½ red onion, sliced, caramelized
4 cups quinoa
1 cup edamame
4 Tbsp. NAKANO^® Organic Seasoned Rice Vinegar
2 Tbsp. sesame oil
1 Tbsp. cilantro
½ tsp. salt
1 tsp. serrano pepper
½ cup pumpkin seeds
salt and pepper

Directions

Roast for 15 minutes at 350ºF, stirring every 5 minutes. Let cool.
Cook quinoa according to package directions.
Mix all remaining ingredients together.
Garnish with extra serrano pepper, cilantro and pumpkin seeds, to taste.

Tip: Add a splash of NAKANO^® Rice Vinegar to your water for fluffy, tasty rice

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