1/4 cup dry quinoa
1 cup shelled edamame
8-10 grape tomatoes, sliced in half
1/3 cup chopped onion
2-3 tablespoons vegetable broth
For the dressing
2 lemons, squeezed
2 teaspoons Dijon mustard
1 teaspoon agave nectar
Sprinkle of cumin or black pepper
1. Cook quinoa in a pot with about 1 cup water until it becomes like rice.
2. In a heated pan, pour the vegetable broth and simmer. Add onions, tomatoes, and edamame. Transfer quinoa to heated pan and stir-fry.
3. Add dressing on top and serve. Makes one hearty meal or two smaller portions.
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