Edamame & Red Quinoa Salad

Recipe by Thermador

Serves 4 as a main course and 6 to 8 as a side dish

3 cups cooked red quinoa (1 cup quinoa, 2 cups water)
8 tablespoons rice wine vinegar
6 tablespoons grapeseed oil
2 tablespoons flax oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 tablespoon Xagave
3/4 teaspoon salt
2 cloves garlic, minced
2 pounds shelled edamame, defrosted
4 green onions, thinly sliced

Place edamame, quinoa and green onions in a serving bowl. In a separate large mixing bowl, whisk together the rice wine vinegar, grapeseed oil, flax oil, cilantro, lime juice, Xagave, salt and garlic. Pour dressing over ingredients in serving bowl. Toss to coat and serve. Enjoy!

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