Quinoa and Edamame Salad with Creamy Cottage Cheese Dressing

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

4.In a separate pot, bring water to a boil and add the edamame beans. Cook for about 3-5 minutes until tender, then drain and set aside.

5.In a large mixing bowl, combine the cooked quinoa, edamame, red cabbage, cucumber, tomatoes, spinach, and iceberg lettuce. Toss gently to mix all the ingredients together.

6.In a small bowl, mix the cottage cheese with lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

7.Drizzle the cottage cheese dressing over the salad and toss gently to coat all the ingredients evenly.

8.Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.