Chinese Quinoa & Edamame Salad
Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.
Yield
8 servingsPrep
15 minCook
15 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beans
edamame (soy beans) |
|
| 1 | cup |
quinoa
rinsed well |
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
vegetable oil
divided |
|
| 1 | clove |
garlic
or as needed, minced |
|
| 2 | cups |
corn
fresh or frozen |
|
| 8 | ounces |
tofu
firm, 1 package, cut into 1/2-inch cubes |
|
| 1 | cup |
peas, frozen
or fresh, blanched in boiling water for 2 minutes |
*
|
| 1 |
carrots
peeled and diced |
|
|
| 1 |
cucumbers
peeled or not, cubed |
|
|
| 1 | small |
green bell peppers
diced |
|
| ¼ | cup |
cilantro
freshly chopped, optional |
|
| 3 |
scallions, spring or green onions
sliced |
|
|
| Dressing | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 2 | tablespoons |
rice vinegar
or to taste |
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
hot chili pepper oil
sichuan, or to taste |
*
|
| 2 | tablespoons |
peanut oil
or extra-virgin olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
beans
edamame (soy beans) |
|
| 237 | ml |
quinoa
rinsed well |
|
| 473 | ml |
water
|
|
| 15 | ml |
vegetable oil
divided |
|
| 1 | clove |
garlic
or as needed, minced |
|
| 473 | ml |
corn
fresh or frozen |
|
| 231.2 | ml/g |
tofu
firm, 1 package, cut into 1/2-inch cubes |
|
| 237 | ml |
peas, frozen
or fresh, blanched in boiling water for 2 minutes |
*
|
| 1 | each |
carrots
peeled and diced |
|
| 1 | each |
cucumbers
peeled or not, cubed |
|
| 1 | small |
green bell peppers
diced |
|
| 59 | ml |
cilantro
freshly chopped, optional |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| Dressing: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 3E+1 | ml |
peanut oil
or extra-virgin olive oil |
|
Directions
Bring a pot of water to a boil, cook the edamame for about 8 minutes, rinse under cold water, and shell the edamame. Transfer into a large mixing bowl.
Meanwhile toast quinoa in a medium nonstick skillet over medium heat until browned, stirring often, about 8 minutes. Transfer into the same mixing bowl.
Add toasted quinoa and water in a medium saucepan, and bring to a boil.
Reduce heat to low to maintain a gentle simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes.
Fluff with a fork. Set aside and let cool.
Heat ½ tablespoon vegetable oil in the same medium nonstick skillet over medium high heat.
Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots. Remove from heat and let cool for a few minutes.
Meanwhile brown the tofu cubes over medium heat with the remaining oil in another nonstick skillet, stirring occasionally, about 8 minutes or so. Set aside.
In the large mixing bowl with the edamame, add the quinoa, toasted corn, browned tofu cubes, blanched peas, carrot, cucumber, bell pepper, cilantro if using and scallions.
In a small bowl, whisk together the dressing ingredients until well blended,
Pour over the salad, and toss until well combined and evenly coated.
Season with more soy sauce, rice vinegar, hot chili oil and sesame oil to taste.
Serve warm, at room temperature or chilled.
