Anyone want to take a guess on how many nights I’ve slept in my bed in the last 16 days? That magic number would be 3. Right now, Sara and I are heading to Rexburg, Idaho to speak at the BYU-Idaho Business Summit (um, what?! I graduated in English!) The good news is that I get to visit my hardly-ever-visited sister and my even-hardlier-ever-visited nephews. And their dad. And my parents, who have gotten brave and are leaving their two little ones behind.
They may look like just dogs, but apparently they’re not just as good as real children, they’re better–they don’t ever talk back or ask for money. And I’m forced to talk to them on the phone.
So any-who, if you want to come and see us while we’re in town, we’ll be signing books at the following locations (and all of you Idaho Fall-ers, this is your shot! We won’t be coming to Idaho Falls so come see us in Rexburg!):
June 15th (Hello, that’s TONIGHT!)
5:00 pm
Deseret Book
485 N 2ND E # 104
Rexburg, ID
June 16th
4:00-5:00 pm
BYU-I Bookstore
Rexburg, ID
If you guys have been reading the blog for longer than a year, you know that I’m not really summer’s #1 fan. I really don’t like to be hot and I don’t like bugs. But now that we’re going into our 4th summer of food blogging, I’ve discovered that from a food perspective, I actually love summer. I love the long, leisurely days when I can snap pictures whenever because the light is almost always good, the cheap, fresh produce, the fact that it’s socially acceptable to grill, and because of salads. I love them.
Sara and I recently got to try this salad straight from the source (more about that in a few weeks, we hope!) and I was completely expecting not to love it. I kind of thought I didn’t like edamame because every time I’ve had it, the beans were mushy. What I discovered is that I love edamame as long as they’re cooked JUST until they’re plump and bright green. In fact, if you use frozen edamame, they’ve almost always been blanched so you even just run them under some warm water or, in this salad, just toss the beans with the hot quinoa.
I know. Edamame? 
Quinoa? 
Are you really at Our Best Bites? You know you are because the dressing has cilantro, garlic, and lime juice. 
This salad comes together super quickly and is a great side dish for a potluck or on a warm summer evening. I also love just eating the leftovers for a light-but-filling lunch.
Quinoa Edamame Salad
Recipe adapted from Thermador Kitchens by Our Best Bites
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
P.S. Don’t forget to enter the World Market giveaway!!
Questions & Reviews
this looked so good, but I made it and it was awful. 🙁 sad to have waisted all the edamame on it. Hope others like it! 🙂
Hi! Hope you had a FAB weekend! Great recipe ~ Will be linking back to this in my post today 🙂
despite my initial shock of how much rice vinegar was required for the dressing… i really enjoyed the flavor. i am so glad i stumbled upon this recipe. yum.
I just made this recipe and I have to agree with Lisa (Comment 26). All I could taste was vinegar. Thanks for the suggestion to rinse it… I love edamame and quinoa. Any suggestions on a different dressing?
You can get steamed / shelled / vacuum-packed edename at Trader Joe’s
I am lurking the blog and actually LOVE q and edamame even though my family doesnt..but I actuially have these ingredients in my frig/pantry now and am gonna make this for my lunch tomorrow! (I hjve the red quinoa)…will link you back and let you know how it turns out!
kate
Went ahead and made this according to the recipe- next time I would definitely use a different dressing- the dressing would probably be good with a tablespoon of rice vinegar instead of 1/2 cup. All I could taste was the rice vinegar at the end.
Let’s say I don’t have rice wine vinegar or flax oil or grapeseed oil and I’m on a budget and moving soon so trying not buy large quantities of anything I might not use up.
I saw that a couple people said they adjusted the recipe for the dressing- any thoughts on how to make another great dressing for it? Love quinoa and edamame- two super foods so definitely want to make a variation of this!!
I was wondering what Rice Wine Vinegar was? I have heard of wine vinegars and rice vinegars but not rice wine together. Is it the same as rice vinegar? If not, where do I find it? My local grocer hadn’t heard of it either. Thanks.
For the purpose of this salad, it’s essentially the same. If you have a wide variety of Asian ingredients, you can usually find rice wine vinegar (it just has a slightly deeper flavor), but rice vinegar will work great!
Thanks.
this recipe would work out great for my detox. Thanks!
I’m making this and your Asian marinated chicken for a family BBQ tomorrow. Yum Yum Yum!!
Made this last night- so good! One thing, I think I made it a bit to lime-y. I didn’t have fresh limes (would have been better, I know) so just squeezed in lime juice. How would you say “jucie of one lime” converts to in lime juice- how many tsp or TBSP?
Thanks!
One lime equals about 2 tablespoons juice 🙂
I made it and it’s great! This will be a new favorite in my regular rotation. BTW, I use quinoa in your Greek Couscous Salad recipe and I’ve given the recipe out several times. Keep ’em coming!
What a wonderful salad. I just made it and I LOVE it!