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Thursday, July 25, 2013

Edamame Quinoa Salad

Every summer for my daughter's birthday I make a party in which the majority of guests are adults who travel a long way. The kids get pizza and cake but I have to provide more substantive fare for the adults. Bagels with cream cheese and lox is always a staple though this year I made some flavored cream cheeses to change it up a little. The salads, though, are what I always look forward to making. This edamame salad was one of them and was a big hit with the adults and surprisingly even with some of my young nieces. Though there is some quinoa involved the focus is more on the vibrant, toothsome edamame. I bought shelled edamame and what a time saver that was but you can always shell your own. This salad is simple, healthy and great summer eats. Enjoy!


1 cup quinoa
4 cups shelled Edamame
corn from 2 ears of boiled, roasted or grilled corn or one small can of corn
1 red pepper, diced
4 scallions, diced

Cook the quinoa according to package instructions. Meanwhile in a pot of boiling salted water, cook the edamame till they are just tender but still have some bite to them, about five minutes. Add the edamame ,corn, red pepper and scallions to the quinoa. Add the dressing while the quinoa is still warm and serve at room temperature.

For the dressing:
2 lemons, zest and juice
1/3 cup olive oil
1 Tablespoon chili powder
3 cloves garlic, minced
salt and pepper to taste

Whisk all the ingredients together.



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