½ cup raw spinach
2 Tbsp chopped walnuts, toasted
2 cups cooked Edamame beans (shelled and cooked)
1 cup cooked quinoa
Juice of one ½ lemon
1 small clove minced fresh garlic
1 Tbsp dried blueberries (no added sugar)
1 tsp extra virgin olive oil
¼ teaspoon dried dill
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 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.