Quinoa Edamame Salad


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.

 

P.S. Don’t forget to enter the World Market giveaway!!

59 comments

  1. This was delish!! We used lima beans because my mom can’t have any soy and it was so yum!! LOVED the dressing on it! Thanks for the healthy yumminess! You girls are awesome!

  2. I lvoed the flavor of this salad, but it turned out kind of runny like soup. What do you think I did wrong? I even drained the quinoa and soy beans before adding the dressing?!:{ JE

    1. Janell, that’s super weird. The only thing I can think of is that maybe the quinoa was maxed out on what it could absorb liquid-wise? Next time, maybe try adding a little less water when you cook it so it can absorb some of the liquid from the dressing. And that’s just my best guess, haha! 🙂

  3. Made this over Father’s day weekend, and was a HUGE hit! Can’t wait to make it again!!

    Quick question – most blogs list their comments from most recent at top to oldest at the bottom… is there a reason you ladies do the opposite? Would love to see the most recent first, so I can read reviews from folks that have made the recipe, just a suggestion 🙂

    1. Megan, I’m so glad you loved it! As for the comments, with most blogs I read, it goes oldest to newest. That’s funny. 🙂 I’d never even thought to do it the other way around.

  4. Love the edamame and quinoa, hate the consistency and flavor when I added the dressing- way to over-powering with vinegar and garlic taste and was too wet. I ended up rinsing it all in a fine strainer and it was then edible. I think the combo of the quinoa and edamame is genius, just not with this dressing.

  5. Another SUPER quick and easy quinoa edamame salad is to mix quinoa, edamame and pesto, mix and serve cold. I use a rice cooker and vegetable or chicken stock to cook the quinoa. Yum!

  6. Is “the source” Chef Brad? Because this recipe has Chef Brad written all over it, from the black quinoa to the flaxseed oil. You probably can’t answer that question, but I think it’d be great if that were the case; he’s in our ward and we love that guy….and his new cooking show on BYU-TV! I just discovered your site a couple of weeks ago and I’m loving all the recipes I’ve tried. We just had the Southwest Stuffed Bell Peppers last night for dinner and leftovers for lunch today. Can’t wait to try this fun recipe…thanks!

  7. Yummy! I can’t wait to try this! I never use to like Quinoa until someone make it the right way, now I love it. Thanks for the healthy snack idea.

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