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Garlic, Edamame and Quinoa Salad
© Todd Porter & Diane Cu

Garlic, Edamame and Quinoa Salad


This garlicky edamame and quinoa salad is a fabulous throw-together meal that takes only 30 minutes to make.


  1. 1 cup uncooked quinoa
  2. 1 1/2 cups water
  3. 1/4 teaspoon kosher or sea salt
  4. 1 tablespoon extra-virgin olive oil
  5. 2 medium shallots, sliced
  6. 3 cloves garlic, minced
  7. 2 cups (8 ounces) shelled edamame
  8. 1 tablespoon soy sauce
  9. 1/2 teaspoon rice vinegar
  10. Fresh cracked black pepper, to taste
  11. 4 medium radishes, sliced
  12. 1 medium cucumber, diced
  13. 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
  14. Soy sauce, for drizzling
  1. 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.
  2. Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute.
  3. 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.
  4. 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.