Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked edamame beans
- 1 cup cooked black rice
- 1 cup chopped red peppers
- 1 cup sliced Persian cucumbers
- 1 cup diced tomatoes
- 1 cup baby spinach, chiffonade cut
- 1/2 cup chopped flat leaf parsley
- 1/2 cup toasted pumpkin seeds
- 5 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. fresh lemon juice
- Kosher Salt and cracked black pepper to taste
Instructions
- Once the quinoa, frozen edamame and black rice are prepared (cooked according to package directions), combine with red peppers, cucumbers, tomatoes and spinach.
- Whisk the extra-virgin olive oil with the lemon juice and toss into salad.
- Top with parsley and pumpkin seeds.
- Add kosher salt and cracked pepper to taste.