Author Notes
Edamame and Quinoa Salad is a bright, satisfying side dish with a lemony vinaigrette and a touch of fresh mint!
—garlic and zest
Ingredients
- for the salad:
-
1 cup
quinoa
-
2 cups
water
-
1 cup
edamame
-
1/2 cup
thinly sliced radishes
-
4
scallions, thinly sliced
-
1/3 cup
chopped parsley
-
2 tablespoons
chopped mint
-
1/4 cup
red onion, thinly sliced
- for the vinaigrette:
-
zest and juice of 1 lemon
-
1
large clove garlic, minced
-
1 tablespoon
red or white wine vinegar
-
1/4 cup
olive oil
-
2 tablespoons
chopped mint
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
black pepper
Directions
-
Place the quinoa in a fine mesh strainer and rinse under running tap water. Transfer quinoa to a saucepan and add 2 cups water. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat and let sit uncovered, until quinoa is at room temperature.
-
Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley and mint and transferring them to a large bowl.
-
In a small bowl, add all the ingredients for the vinaigrette and stir to combine.
-
When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette and toss to combine. Can be made ahead and served chilled or at room temperature.
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