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Quinoa & Edamame Salad

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I love salads with edamame (soy beans) and I buy them frozen at Trader Joe's.  They are great to throw into salads or just eat plan.  You'll often see them still in their shell as appetizers at restaurants which we also love and they are very popular in Japan.  I made this salad last night for a family dinner and thought it also looked perfect for a Christmas salad because it's red and green. Deck the Halls! I got it from Hannah Freese, RD but I changed it a lot from the original.  I mainly changed it because when I went shopping at Trader Joe's, the Italian parsley was in the spot where the cilantro was suppose to be and I didn't notice until I got home.  (It looks like cilantro.)  So, I used Italian parsley even though the recipe called for cilantro. The recipe also says to serve it warm but I always make my salads ahead of time so mine wasn't warm and it still tasted great.  And then I used lemon juice instead of lime juice since I wasn't using cilantro which I think goes better with parsley.  Anyway, everyone loved this salad and I'll probably make it again for Christmas since it's so festive-looking.  I will list the original version since I suspect it would also be good with cilantro and lime juice, whatever your preference might be.  My version with parsley was more of a tabbouleh or Middle Eastern flare to it whereas if you used cilantro, it would be more of a Spanish or Southwestern flare.  I think having the two choices make this recipe even better!  The dressing is an Asian inspired dressing that compliments the edamame using tamari and sesame seed oil.  Put it all together and this will be a family favorite salad, for sure.  Are you doing any meal planning for your holiday festivities yet?  Be sure to add this one to your list.  Your guests will love you for it.  

Serves 4

1 cup quinoa (dry)
2 cups frozen edamame
1/3 cup avocado oil
2 Tbsp. lime juice (I used lemon juice)
2 Tbsp. tamari (or soy sauce)
1-1/2 Tbsp. sesame oil
4 stalks green onions, sliced
1 red bell pepper, chopped
1 cup cilantro, chopped (I used Italian parsley)

1.  Cook the quinoa according to package directions.  Set aside to cool.

2.  Bring a small pot of water to a boil and add the edamame.  Cook for 1-2 minutes just until the edamame are cooked through.  Drain and set aside to cool. 



3.  Add the avocado oil, lemon or lime juice, tamari, and sesame oil to a jar.  Cover and shake well to combine. 

4.  In a large mixing bowl, add the cooked quinoa, edamame, green onion, red pepper, cilantro, and dressing.  Stir well to combine. 






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