Prep/cook time: 29 minutes

Serves 4–6 / Prep tip: Add crumbled queso cotija or feta cheese for a more indulgent dish. Serving tips: For best flavor, let the salad come to room temperature before serving. It’s delicious wrapped in butter-lettuce leaves or tortillas; you can also serve it with roasted vegetables drizzled with vinaigrette or a garlic-yogurt sauce.

1 cup plus 2 tablespoons water

1/4 teaspoon sea salt

2 teaspoons salt-free chili powder blend

3/4 cup quinoa, well rinsed

1 1/2 cups frozen, shelled edamame

1 6-ounce jar roasted red peppers, drained

2 medium garlic cloves

2 teaspoons olive oil

2 teaspoons lime juice, plus more to taste

3 tablespoons chopped fresh cilantro

3/4 cup grated carrot

1. Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.

2. Meanwhile, purée peppers, garlic, olive oil, and lime juice in a food processor or blender until smooth.

3. Stir pepper sauce, cilantro, and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.

PER SERVING: 209 cal, 28% fat cal, 7g fat, 1g sat fat, 0mg chol, 10g protein, 28g carb, 6g fiber, 260mg sodium