Edamame salad with lime-coconut vinaigrette

Edamame salad with lime-coconut vinaigrette

Course Salad


  • 2 cups uncooked quinoa
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup celery diced
  • 1 can corn drained
  • 1 can garbanzo beans rinsed and drained
  • 3/4 cup cilantro finely minced
  • 1 cup dried cranberries
  • 1 package edamame cooked and shelled
  • 2 red bell peppers diced
  • 1 cup sliced almonds or any nut of your choice
  • 3 tablespoons Persian Lime Olive Oil
  • 3 tablespoons Coconut Balsamic Vinegar


  • Add the quinoa, water, and salt to a medium-sized pan and bring to a boil. Once at a boil, bring the heat down to low and cover. Cook for 15-20 minutes or until quinoa is cooked through and tender.
  • Transfer quinoa to a large bowl and fluff with a fork. Add the remaining ingredients and toss to combine. Add salt and pepper to taste.
  • Combine NOOC Persian Lime Olive Oil with NOOC Coconut Balsamic Vinegar and emulsify to form vinaigrette. Chill salad until ready to serve, then drizzle with vinaigrette.

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