Edamame & Red Quinoa Salad

Maggy Keet | 8 Jun 2011 | 1 Comment

Recipe by Thermador

by: Recipe by Thermador

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

Ingredients

3 cups cooked red quinoa (1 cup quinoa, 2 cups water)
8 tablespoons rice wine vinegar
6 tablespoons grapeseed oil
2 tablespoons flax oil
⅓ cup chopped fresh cilantro
2 limes, juiced
1 tablespoon Xagave
¾ teaspoon salt
2 cloves garlic, minced
2 pounds shelled edamame, defrosted
4 green onions, thinly sliced

Instructions

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!

About Maggy Keet

As a New Yorker, I take full advantage of the ever evolving, always exciting restaurant scene. But most days, my “happy place” is found in my tiny Manhattan kitchen where I cook two meals a day. My perfect night is spent listening to NPR, while drinking a glass of wine, and creating a simple, (most often) vegetarian supper which I enjoy with my husband, Andy. In addition to blogging, writing, and planning events, I work full time as a Development Fundraiser.