24 May Edamame + Quinoa Salad
This recipe comes from our friend and West coast doctor, Dr. Linda Shiue, who posts her recipes and food stories HERE.
Thank you Linda for sharing your delicious recipe!
For the dressing: (makes ½ cup):
3 tablespoons freshly squeezed lemon juice
1 tablespoon sesame oil
1 tablespoon reduced sodium soy sauce
Freshly ground black pepper
¼ tsp salt
For the salad:
3 cup cooked quinoa (from one cup dry)
1 tablespoon ground flax seed
Grated zest of 1 lemon
1 cup baby spinach or kale, roughly chopped
1 Persian cucumber, ¼ inch dice
1 cup shelled edamame, cooked and cooled
2 tablespoons chopped scallions
1 avocado, halved, pitted, peeled and sliced
1/2 cup toasted pepitas (green pumpkin seeds)
1. Whisk together all dressing ingredients in a small bowl.
2. Put cooked quinoa in a large bowl. Add dressing, flax seed and lemon zest and stir to combine.
3. Add greens, cucumber, edamame and scallions to the quinoa and toss to combine. Adjust salt to taste.
4. Spoon the quinoa mixture onto a plate and scatter toasted pepitas over the top.