This recipe is one of my ultimate favourites!!! I give full credit to my step-mama for its discovery. Thanks Kimmy!
I have altered the orginal to suit my own dietary needs but have provided both options so you can choose for yourself. Most people are uncomfortable using stevia freely. I have mastered the art of hiding it but enjoy the sugary effect it brings, take a chance … it’s a sweet and guilt-free addition in any dish that requires sugar. Also apple cider vinegar is always the best choice for any vinegar, be sure to use an unpasteurized brand for maximum benefits.
1 cup cooked quinoa
1 package frozen edamame
1 large red pepper diced
1 small red onion sliced
1 small pint of fresh blueberries
1 pint cherry tomatoes or 3-4 large tomatoes cubed
200+ Grams smoked salmon (preferred) or 6oz can flaked salmon or leftover BBQ cedar plank maple salmon
1 1/2 Tbsp Olive Oil
2 Tbsp Apple Cider Vinegar or White Wine Vinegar
1/8 tsp Sugar or Pinch of Stevia (add to taste)
1/2 tsp Sea Salt
1/4 tsp Ground Pepper
Cook quinoa according to package instructions and set off to the side. I’ve found its better to have the quinoa cooled before adding all the fresh ingredients to it.
Mix sauce in a separate bowl. If needed you can easily double the mix or just add more vinegar/mustard/stevia to taste.
Cook edamame according to package. I’ve had to buy the beans in pod, cook them and then de-shell them. I recommend saving yourself some time and finding the brand that offers the edamame already pod-free.
Combine cooled quinoa, edamame beans, prepped veggies, blueberries and sauce.