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Chinese Quinoa and Edamame Salad

 
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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

servings

Prep

15

min

Cook

15

min

Ready

36

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 23036% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 376mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 21%
Sugars g
Protein 18g
Vitamin A 30% Vitamin C 23%
Calcium 15% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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