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 Sea salt Freshly ground black pepper For Vinaigrette: 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