Quinoa and Edamame Salad
I posted this photo of a dish Andrew made on Instagram (come follow me!) a little while back and had some requests for the recipe. Granted, I wasn’t the one who prepared it, just the one who ate it, so I’m sort of just playing messenger here. Hopefully, one day he’ll get around to posting on here again.
Anyway! Andrew is the cook/chef/baker in our household. I know my way around a kitchen, and I do enjoy cooking. But since he is the main care-giver/stay-at-home-parent, it usually falls on him to prepare meals.
On to the recipe! You can find the original recipe on the site Cooking Quinoa and it’s pretty simple. It calls for:
- 1 ½ cups frozen edamame, cooked according to package directions
- 2 cups red cabbage, shredded
- 2 cups cooked quinoa
- 1 red pepper, seeded and diced small
- 3/4 cup diced pineapple
- ¼ cup raisins
- 2 teaspoons almonds, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil OR 2 tablespoons water + ¾ teaspoon chia seeds
- 1 teaspoon coconut palm sugar
- 1 teaspoon chili powder
- 3 cloves garlic, minced
A couple things to note: Andrew used about half that amount of red cabbage, olive oil rather than the chia seed, and regular organic sugar instead of the coconut palm sugar.
Enjoy!
c.
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