A refreshing summer dish that works great for a no-heat work lunch, a picnic in the park, or enjoying poolside (my personal favorite).
Made with shelled edamame and fluffy quinoa, this salad packs in 18 grams of plant-based protein before you add on any chicken. Did I mention the sauce is so creamy, dreamy, and made with my favorite secret ingredient?!
Plus, it’s cooked and ready to go in less than 30 minutes. With 6 servings, feel free to freeze a few portions for an easy weekend meal too.
Servings: 6 | Prep: 15 minutes| Total time: 30 minutes | Dairy-free, gluten-free, high-protein
