Author Notes
This citrusy salad is my favorite contribution to the stocked picnic basket I bring to the outdoor movies that play every summer in the NYC parks. It's best paired with a chilled bottle of wine. —alyson mance
Ingredients
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1 cup
quinoa, rinsed
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2 cups
water or vegetable stock
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1/2
red onion, minced
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1 cup
edamame (cooked, shelled)
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3/4 cup
pomegranate seeds
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2 tablespoons
rice vinegar
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1/2
orange, juiced
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1/2
lemon, juiced
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5 tablespoons
olive oil
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salt and pepper to taste
Directions
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Combine quinoa and water in a small pot and bring to a boil. Cover, lower heat and simmer for 15 minutes, until water has evaporated. Let stand five minutes and fluff with a fork.
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While quinoa is cooking, combine rice vinegar, orange and lemon juices, olive oil and a large pinch of salt and pepper. Add cooked quinoa, onion, pomegranate seeds and edamame. Mix well, adjust seasoning, and serve immediately.
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