- 1 cup uncooked quinoa
- 1 1/2 cups water
- 1/4 teaspoon kosher or sea salt
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, sliced
- 3 cloves garlic, minced
- 2 cups (8 ounces) shelled edamame
- 1 tablespoon soy sauce
- 1/2 teaspoon rice vinegar
- Fresh cracked black pepper, to taste
- 4 medium radishes, sliced
- 1 medium cucumber, diced
- 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
- Soy sauce, for drizzling
In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute.
Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender. Season with black pepper and set aside to cool.
In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs. Drizzle with soy sauce to taste. Serve at room temperature or chilled.