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Garlic, Edamame and Quinoa Salad

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

  • Total Time:
  • Servings: 4

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  • 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


  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.
Contributed By Photo © Todd Porter & Diane Cu Published January 2013

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