Ahhh, sorry for not posting again. I have gotten very far behind again. My plan to just post once per week has failed. I’m playing catch up again and will post 3 in a row right now.
This edamame and quinoa salad was super easy and really good. Who knew you didn’t even have to cook the edamame, just defrost. By the way, buy the preshelled edamame, which I have only been able to find at Asian grocery stores.
Adapted from this recipe.
Ingredients
makes 5 servings
- 3 cups cooked red quinoa (1 cup quinoa, 2 cups water)
- 1/3 cup chopped fresh cilantro
- 2 pounds shelled edamame, defrosted
- 4 green onions, thinly sliced
Dressing:
- 8 tablespoons rice wine vinegar
- 6 tablespoons olive oil
- 2 limes, juiced
- 1 tablespoon honey
- 3/4 teaspoon salt
- 2 cloves garlic, minced
Thaw frozen edamame in the refrigerator overnight. Cook quinoa according to package directions. Whisk together dressing ingredients. Toss together edamame, quinoa, cilantro and green onions, then top with dressing.
