1 cup cooked Quinoa
1 cup thawed frozen corn
16 oz thawed frozen edamame
red, yellow, and orange bell pepper
1 cup celery, diced
15 oz can of chickpeas, drained and rinsed
½ small red onion
2 lemons, juiced
2 limes, juiced
1 tbsp olive oil
cilantro, chopped (can add as much or as little as you would like)
sea salt and pepper to taste
- Prepare ½ cup dry quinoa as package says
- Finely chop peppers and celery.
- Add everything to a large mixing bowl.
- Juice lemons, limes and add olive oil. Season with cilantro, sea salt and pepper to your liking.
- Mix all together…ENJOY!
Salad can be stored in refrigerator up to 5 days.