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Quinoa and Edamame Salad with Basil, Mint, and Lemon

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May  3, 2015
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Quinoa and Edamame Salad with Basil, Mint, and Lemon
  • Serves 3-4 people as a main
Author Notes

This salad has nourishing quinoa and edamame, refreshing cucumber, and bright herbs. Serve it with avocado and maybe a hard-boiled egg for a spring lunch. —Emily

What You'll Need
Ingredients
  • Quinoa and Edamame Salad with Basil, Mint, and Lemon
  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 cup frozen shelled edamame
  • 1/4 cup finely chopped pickled red onions, recipe below
  • 1 lemon, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 cucumber, washed, unpeeled and diced into 1-cm cubes
  • 1 cup loosely packed fresh basil in chiffonade
  • 1/2 cup finely chopped fresh mint
  • 3 tablespoons sunflower seeds, raw or already roasted and salted
  • 1/2 avocado, peeled, pitted, and sliced
  • Pickled Onions
  • 1 red onion, peeled and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water, microwaved for about a minute to heat
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt
Directions
  1. Quinoa and Edamame Salad with Basil, Mint, and Lemon
  2. Prepare the quinoa. Combine 1 cup quinoa and 1 1/2 cups water in a pot. Bring to boil, reduce the heat to low, and cover. Cook for 25 minutes on low. Allow to rest, covered for 10 minutes.
  3. In the meantime, cook the edamame. Combine the frozen edamame and enough water to cover by an inch in a small pot. Bring to a boil and then reduce heat to a simmer and cook edamame for 5 minutes or until just tender. Drain and set aside.
  4. Prepare the rest of the ingredients. If you are using raw sunflower seeds, toast the sunflower seeds. Heat 1/2 teaspoon olive oil or coconut oil in a skillet over medium heat and add the sunflower seeds. Toast for 5-7 minutes, stirring often or until sunflower seeds are toasted. Remove and allow to cool on a paper towel. Sprinkle with 1/8 teaspoon of salt while still warm.
  5. When the quinoa has finished, add the quinoa to a large bowl. Add the edamame, pickled onions, lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, and salt. Mix to combine. Toss in the basil and mint. To serve, sprinkle each serving with the toasted sunflower seeds and sliced avocado.
  1. Pickled Onions
  2. Combine all of the ingredients in a bowl, stirring to coat evenly. Allow the onions to pickle and slightly wilt for at least 20 minutes, stirring occasionally. This makes a lot more than you need for these tacos, but these onions should last about a week in the fridge so you can find some new uses for them.
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