Quinoa is amazing. I've been on a kick lately and try to find any and every single way to eat it. This wonderful recipe is courtesy of Sunflower Farmer's Market.
Southwestern Quinoa and Edamame Salad
Serves 4-6
For best Flavor, let this come to room temperature before servig. It's delicious wrapped in butter-lettuce leaves. Add crumbled cotija or feta cheese for a more indulgent dish.
I was using ingredients I already had on-hand and it turned out delicious, but it would probably be even better with everything correct.
1 cup plus 2 tablespoons water
1/4 teaspoon sea salt
2 teaspoons salt-free chili powder blend I didn't have salt free, so I just used regular chili powder
3/4 cup quinoa, well rinsed FINE mesh strainer
1 1/2 cups frozen, shelled edamame I microwaved and shelled two 2.5 ounce packages. I added the edamame after the quinoa was cooked.
1 (6-ounce) jar roasted red bell peppers, drained omitted by default. I couldn't find them at the grocery store
2 medium cloves garlic I used 1 teaspoon garlic powder
2 teaspoons olive oil
2 teaspoons lime juice, plus more to taste I ended up using about 1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro My favorite smell in the whole world!
3/4 cup grated carrot
1. Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
2. Meanwhile, puree peppers, garlic, olive oil, and lime juice in food processor or blender.
3. Stir pepper sauce, cilantro and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
I scooped some of this goodness into a bowl along with some chopped cherry tomatoes and avocado. Today I'll try the leftovers in a lettuce cup. YUM!
Southwestern Quinoa and Edamame Salad
Serves 4-6
For best Flavor, let this come to room temperature before servig. It's delicious wrapped in butter-lettuce leaves. Add crumbled cotija or feta cheese for a more indulgent dish.
I was using ingredients I already had on-hand and it turned out delicious, but it would probably be even better with everything correct.
1 cup plus 2 tablespoons water
1/4 teaspoon sea salt
2 teaspoons salt-free chili powder blend I didn't have salt free, so I just used regular chili powder
3/4 cup quinoa, well rinsed FINE mesh strainer
1 1/2 cups frozen, shelled edamame I microwaved and shelled two 2.5 ounce packages. I added the edamame after the quinoa was cooked.
1 (6-ounce) jar roasted red bell peppers, drained omitted by default. I couldn't find them at the grocery store
2 medium cloves garlic I used 1 teaspoon garlic powder
2 teaspoons olive oil
2 teaspoons lime juice, plus more to taste I ended up using about 1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro My favorite smell in the whole world!
3/4 cup grated carrot
1. Bring water, salt, and chili powder to a boil in a medium saucepan. Stir in quinoa and edamame. Bring to a boil again, then reduce heat to low, cover, and simmer for 15 minutes, until all water is absorbed. Let rest, covered and undisturbed, for 5 minutes.
2. Meanwhile, puree peppers, garlic, olive oil, and lime juice in food processor or blender.
3. Stir pepper sauce, cilantro and grated carrot into quinoa mixture. Add extra lime juice and salt to taste, if desired.
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