A Salad for Summer: Quinoa Edamame Salad

My cooking goal is to make a couple of vegetarian dinners and one fish dinner each week. It's not easy to find vegetarian recipes that I truly love, but this vegetarian dish is very lovable.  I happened to have all the ingredients when I saw the recipe, which never happens.

This is the recipe straight from Our Best Bites.  I used EVOO even though she said not too and I still loved it.  It makes a lot so I halved the recipe.  Since it was our main dish, we ended up finishing all of it.  Steve, Mi Na, and I were the main consumers. Stephen and Mei Li did try it, which is all I ask of them.

She outlines several ways to cook the edamame. I would recommend the brief rinse with hot water and then toss with hot quinoa method.  I think that one or two minutes under hot water is too long.  I lost some of that bright green color after tossing it with the quinoa.  Enjoy!


Quinoa Edamame Salad
Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)

Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.