Emeril's Red Quinoa and Edamame Salad

YIELD 4 servings

INGREDIENTS

2 cups chicken stock
1 cup red quinoa
1 lemon, juiced
1 cup edamame, steamed

PREPARATION:

  1. In a medium saucepan over high heat, bring chicken stock to a boil. Add the quinoa and reduce heat to low. Pour in the lemon juice, cover with a lid and let steam for 10 minutes. Add edamame and stir to combine. Serve immediately.

    This recipe was featured on the Packing a Punch Episode of Emeril Green.

This recipe appears in: Salads

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