Recipe by Kosher Scoop Kitchen

Romaine Salad with Quinoa, Edamame, and Pomegranate Seeds

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Romaine Salad with Quinoa, Edamame, and Pomegranate Seeds
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Ingredients

Salad

  • 4 cups romaine lettuce

  • 2 cups baby arugula

  • 1 cup cooked quinoa

  • 1 and 1/2 cups cooked and shelled edamame

  • 1/4 cup chopped or sliced red onion

  • 1 red pepper, thinly sliced

  • 1/2 cup toasted pine nuts (or other nuts)

  • 1/4 cup pomegranate seeds

Dressing

  • 2 teaspoons Dijon mustard

  • 1 teaspoon kosher salt

  • 2 to 3 tablespoons sugar (optional)

Directions

1.

Combine all salad ingredients in a large salad bowl. Set aside.

2.

Combine all the ingredients in a jar with a tight-fitting lid. Shake well until fully incorporated.

3.

To serve, pour the dressing over the salad. Toss and serve immediately.

Tips:

I usually make one cup uncooked quinoa and a full bag of shelled edamame and reserve the extra for a second salad.

To prepare the quinoa, heat two cups water, one cup quinoa, and 1/2 teaspoon salt in a two-quart saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Cool completely before storing. For the edamame, fill a one-and-1/2-quart saucepan halfway with water and add 1/2 teaspoon salt. Bring water to a boil over high heat, and then add edamame. Reduce heat to medium and cook until slightly tender, four to five minutes. Drain and rinse with cold water to stop the cooking.  

This recipe image was generated using AI.

Recipe tags

edamame Kosher Scoop pomegranates quinoa romaine lettuce
Romaine Salad with Quinoa, Edamame, and Pomegranate Seeds

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