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

How to make this recipe

  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

463684 recipes/garlic-edamame-and-quinoa-salad 2013-12-06T23:27:41+00:00 Todd Porter and Diane Cu beans-grains-and-legumes|salads|4|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch january-2013 recipes,garlic-edamame-and-quinoa-salad 463684

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