Toasted Walnut, Edamame and Blueberry Toss
Ingredients:
½ cup raw spinach
2 Tbsp chopped walnuts, toasted
2 cups cooked Edamame beans (shelled and cooked)
1 cup cooked brown rice or quinoa
Juice of one ½ lemon
1 small clove minced fresh garlic
1 Tbsp dried blueberries
1 tsp extra virgin olive oil
¼ teaspoon dried dill
½ cup raw spinach
2 Tbsp chopped walnuts, toasted
2 cups cooked Edamame beans (shelled and cooked)
1 cup cooked brown rice or quinoa
Juice of one ½ lemon
1 small clove minced fresh garlic
1 Tbsp dried blueberries
1 tsp extra virgin olive oil
¼ teaspoon dried dill
Directions:
In a dry skillet, toast the chopped walnuts over medium-high heat for 5 minutes, stirring frequently. Let walnuts cool then chop and set aside. Cook brown rice or quinoa and edamame beans according to package directions. Let cool.
In a dry skillet, toast the chopped walnuts over medium-high heat for 5 minutes, stirring frequently. Let walnuts cool then chop and set aside. Cook brown rice or quinoa and edamame beans according to package directions. Let cool.
In a large bowl, whisk olive oil, lemon juice, dried dill, and garlic. Mix in cooked edamame beans, cooked brown rice (or quinoa) and stir well, coating ingredients evenly. Mix in dried blueberries and stir gently. Top with toasted walnuts and serve over spinach leaves.
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