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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
Serves 3-4 people as a main
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
- 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.
- 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.
- 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.
- 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 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
- 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.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad