Tuesday, July 27, 2010

I made quinoa, corn and edamame salad

Got this recipe from NY Times Recipes for Health. Delicious. Refreshing. Nutritious. Takes about two secs to make. Bring it to a picnic!

Quinoa, Corn and Edamame Salad

For the salad:

1 cup quinoa, cooked

2 ears sweet corn (I used canned. So sue me.)

1 small red onion, finely diced

1 red bell pepper, cut in small dice

1/2 cup thinly sliced celery, from the tender inner stalks

4 or 5 radishes, sliced

1/2 cup fresh or thawed frozen edamame (This is the trick to dealing with frozen edamame: it really only needs to thaw, not cook. No matter what the directions say on the package, put it in boiling water for one, maybe two minutes and that's IT. Otherwise they get mushy. Then salt them separately. They need salt. And lime juice is great if you're eating them by themselves.)

2 ounces feta, cut in small dice, optional (who ever opts out of cheese?)

1 jalapeƱo or serrano chile, minced

1/2 cup chopped cilantro

I added one avocado, cubed

For the dressing:

2 tablespoons fresh lime juice

1 garlic clove (more to taste), finely minced or pureed

1/4 cup extra virgin olive oil

Salt to taste

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Serves four to six.

No comments:

Post a Comment