Quinoa, Edamame and Carrot Salad with Ginger-Sesame Dressing
By Michelle Routhenstein
Edamame are whole, young, green soybeans that are mildly grassy in flavor. They have about five times the folate—a highly important cardiovascular nutrient—of mature soybeans. Edamame’s flavors pair well with fluffy quinoa, crunchy cabbage and carrot slaw, and combine seamlessly with the spicy, toasty notes of the ginger-sesame dressing.
Yield: 2 servings
½ cup quinoa
1 cup water
1 cup edamame, fully cooked and chilled
2 Tbsp ginger-sesame dressing
1 cup shredded carrots
2 cups shredded cabbage
In a small pot, bring the quinoa and water to a boil. Lower the heat to low, cover and simmer for 8 minutes.
Add the edamame to the pot and cook for an additional four minutes, until the water in the quinoa pot has been absorbed and the edamame is tender.
In a medium-size bowl, combine the quinoa and edamame with the dressing, shredded carrots and shredded cabbage and serve.
Tip: There are three ways to make this easier: batch-cook the quinoa; thaw, cook and shell the edamame and keep overnight in the refrigerator; and buy prepackaged slaw. Just assemble.
Ginger-Sesame Dressing
courtesy of Laura Flippen
Typical sesame dressing is high in sodium from the soy sauce; even the low-sodium varieties are high in salt. This dressing is well-balanced, low in sodium and adds flair to just about any dish. Toasted sesame oil is aromatically pleasing and adds immediate flavor that is balanced by tangy rice vinegar, zesty ginger and crunchy sesame seeds.
2 Tbsp toasted sesame oil
2 tsp fresh grated ginger
2 tsp fresh grated ginger
2 tsp rice vinegar
2 tsp unsalted sesame seeds
2 tsp unsalted sesame seeds
In a small bowl, mix the sesame oil, rice vinegar, ginger and sesame seeds until well combined. Store in the refrigerator in an airtight container for up to one week.
Flavor tip: For added heat, add ½ teaspoon of hot sauce and 1 teaspoon of lime juice to balance it out.
