This is a great salad to start off any asian inspired meal or a quite delicious dish all on its own, even the kids love it! I like the fresh crunch with the edamame and carrots.
I am really digging on this quinoa craze, it’s wonderful! I keep thinking of all the different ways I can make this. This new cold salad experiment actually turned out quite well.
Recipe: 2 Servings
- 1 Cup Cooked Quinoa
- 1 Cup Shredded Tri Color Carrots
- 1 Cup Cooked Edamame (fresh soy beans)
- 2 Tablespoons Sesame Seeds
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Rice Wine Vinegar
- 1-2 Tablespoons Organic Tamari
- 1 Teaspoon Crushed Garlic Clove
- 1 Teaspoon Grated Fresh Ginger Root
Start with cooking your quinoa 2 parts water to 1 part quinoa ( 1 cup uncooked equals approx.3 cups cooked). Add 2 cup filtered water to 1 cup uncooked quinoa and bring to a boil.
Cover the pot and turn to low, then simmer for 15 minutes, we recommend using a timer.
Let sit with the lid on for 5 more minutes, then fluff with a fork.
While quinoa is cooking peel your carrots and grate. Blanch edamame ( bring water to a boil, drop soybeans in, once water comes back to a boil leave them in for 2 min. While beans are soaking prepare an ice bath for the beans, once finished in the boiling water, drop in the ice bath until completely cooled.
In a separate small bowl combine all the dressing ingredients, mix well or puree and strain through a fine mesh strainer. In a large bowl mix cooled quinoa, carrots, edamame together then fold in dressing.
Garnish salad with sesame seeds.
Quinoa is a super food that is extremely nutrient rich as well as it is a complete protein source and high in fiber, which helps digestion and heart heath. It contains more antioxidants, vitamins and nutrients than any other grain. Unlike most grains quinoa has a significant amount of gamma-tocopherol of the vitamin E family, which helps some inflammatory issues. It is a good source of magnesium that helps metabolism, cardiovascular, and blood vessel function, which is helpful for migraine headaches. Quinoa contains the antioxidant flavonoids quercetin and kaempferol even more than in cranberries. It is helpful in regulation of blood sugar and also reduces your chances of developing type 2 diabetes.