Quinoa With Edamame And Sun-Dried Tomatoes Recipe

About this recipe

A wholesome and flavorful Jain-friendly quinoa dish featuring protein-packed edamame, tangy sun-dried tomatoes, and a hint of lemon. Perfect for a quick and satisfying dinner.

Ingredients

• 1 Kg Freshows Edamame Without Pod
• 1 pack (400 g) Amayu Quinoa Seeds
• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 ltr Wow! Coco Charge Tender Coconut Water

Instructions

1. 1. Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness.
2. 2. In a medium saucepan, bring 2 cups of coconut water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. 3. While the quinoa cooks, prepare to add the edamame.
4. 4. Once the quinoa is cooked, fluff it with a fork and stir in 1/2 cup of shelled edamame.
5. 5. Drizzle 2 tablespoons of olive oil over the quinoa mixture and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
6. 6. Cover the pot and let the mixture sit for 5 minutes to allow the flavors to meld.
7. 7. Before serving, squeeze 1 tablespoon of fresh lemon juice over the dish and drizzle with an additional teaspoon of olive oil if desired. Serve warm.