May 29, 2014
Vegetarian Protein Recipe: Black Rice and Edamame Salad with Meyer Lemon Vinaigrette
Any workout-alohic knows the importance of their protein. That being said, chicken breasts aren’t everyone’s go-to source for this muscle-building macronutrient. Just because you're vegetarian doesn't mean you can't build a strong physique like your meat-eating counterparts. We didn’t want to ignore our herbivorous sisters out there, so we decided to share this extra delicious recipe loaded with plant-based protein, fiber and antioxidants and bursting with bright flavours!
Black Rice and Edamame Salad with Meyer Lemon Vinaigrette
Prep Time: 10 minutes | Total Time: 50 minutes
Makes 8 servings
1 cup black rice, rinsed
2 cups water
½ cup walnuts, toasted and chopped
4 green onions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1 cup green beans, thinly sliced
Freshly ground black pepper
¼ cup Meyer lemon juice or 3 Tbsp store-bought lemon juice
2 Tbsp white wine vinegar
2 Tbsp water
1 Tbsp agave nectar or honey
2 Tbsp olive oil
1. In a medium saucepan, add rice and water; bring to a boil, then cover and reduce to simmer. Cook rice until just tender (about 35–40 minutes). Drain well by spreading out on a rimmed baking sheet. Let cool.
2.Whisk lemon juice, vinegar, water and sweetener in a small bowl. Whisking constantly, gradually drizzle in the oil to emulsify.
3. In a large bowl, toss rice, walnuts, green onions, edamame, tomatoes, and green beans with the vinaigrette.
4. Season to taste with salt and pepper.
Recipe: The Wellness Kitchen