As we dip our toes into Spring and get those first warm breezes rustling our hair (or blowing up our skirts ala Marilyn Monroe), I thought I’d share one of my favorite go-to warm weather dishes, edamame and quinoa salad.
It’s easy to get stuck in a rut with the same old thing. The same pasta salad, rice or potato variety. I mean, if it’s good, why change, right? But if you’re starting to bring your lunches and dinners outdoors, for a change of scenery, don’t you want a change of pace on your plate, too?
And this dish really rises to the occasion. Aside from being uber-healthy with protein-packed quinoa and calcium-rich edamame this salad also gets a punch of flavor from paper-thin, peppery radishes and a tangy, bright lemon-mint vinaigrette. It’s ideal for the warmer weather and takes no time to make, so you can spend more time relaxing and enjoying the later sunsets.
Fact: I made this for Emily when she came home for a visit from college and she nearly ate the whole bowl — not an exaggeration! Since she liked it so much, I thought I should also mention that this dish has staying power, able to hold up in the refrigerator for several days without wilting into a sad, gloopy mess — ideal for the hungry college student or for brown-bagging!
I’m not saying this is going to replace the old standbys, but you’re definitely going to want to add this to your spring and summer mix!
Housekeeping note: To achieve a paper thin slice for these radishes or any other vegetable you either need a very sharp knife and a steady hand or a mandoline. I used a mandoline in this recipe — and I love it for it’s versatility of cuts — everything from thin fries, to planks to waffle cuts. You can pick one up here along with the other tools I used for this recipe! Note: if you should purchase from this site, I will receive a small commission – hey, every little bit helps!
- 1 cup quinoa
- 2 cups water
- 1 cup edamame
- 1/2 cup thinly sliced radishes
- 4 scallions, thinly sliced
- 1/3 cup chopped parsley
- 2 tablespoons chopped mint
- 1/4 cup red onion, thinly sliced
- zest and juice of 1 lemon
- 1 large clove garlic, minced
- 1 tablespoon red or white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons chopped mint
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the quinoa in a fine mesh strainer and rinse under running tap water. Transfer quinoa to a saucepan and add 2 cups water. Bring to a boil, cover and reduce heat to a simmer. Cook for 15 minutes or until quinoa is tender and spirals are visual on the surface. Remove from heat and let sit uncovered, until quinoa is at room temperature.
- Meanwhile, prepare the vegetables, slicing the onions, scallions, radish, parsley and mint and transferring them to a large bowl.
- In a small bowl, add all the ingredients for the vinaigrette and stir to combine.
- When quinoa is cool, fluff the quinoa with a fork and add it to the vegetables. Add the vinaigrette and toss to combine. Can be made ahead and served chilled or at room temperature.