Edamame Quinoa Salad

Serves: 4 

Ingredients	Qty	Prep
Quinoa	1 cup	cooked
Edamame	1 cup or 5 oz	thawed
Eggs	8 large
Olive oil	1 tbsp
Lemon	to taste
Garlic	1 large	shredded
Maple syrup	1 tbsp
Salt	to taste
Pepper	to taste
Chickpeas	15 oz can	or any beans
Pickled turnip	1/2 cup
Cilantro	as needed	garnish

Method:

• Mix dressing ingredients and shake well to combine - oil, maple syrup, garlic, lemon juice, salt, and pepper
• Toss all salad ingredients together with dressing, except eggs. Adjust seasoning as needed
• Cook 2 eggs per serving and add to each salad bowl just before serving

Notes:

Substitute sun dried tomato, olives, pickled onions or jalapenos instead of pickled turnips. Can use pinto, butter, or black beans instead of chickpeas. Eggs can be boiled, sunny side up or scrambled to taste