Quinoa and Edamame Salad

quinoa-salad-2-500x375

My mom included quinoa in my last care package, and I was pretty stoked to see it.  Brown rice is fine, but I’m definitely starting to get a little tired of it, and I want to play around a little more with different whole grains.

I found some fresh edamame at the store the other day, and since then I’ve never seen it there again, so I guess I just got really lucky!  As usual when I need inspiration, I turned to my google reader. I found a great recipe for edamame salad with shiso and lemon, two things that are easy for me to find. To make a more filling and balanced meal, I added some quinoa (and cucumber for crunch) and the result was this surprisingly filling (and really healthy!) salad.

The lemon was strong but not overpowering, and the shiso added a complementary depth to the citrus flavor. Shiso (or perilla) is common in Korean and Japanese cooking, and you should be able to find it at an Asian grocery store, or possibly the farmers market. If you can’t find it, a little bit of mint might work (since they’re in the same family), but I haven’t tried it out myself.

Recipe:
(adapted from The Breakaway Japanese Kitchen via 101 Cookbooks)

1 1/2 cups quinoa
3 cups water
1 cup cooked, shelled edamame
1 cucumber, seeded and diced
1/2 cup chopped shiso, loosely packed
juice of 1 lemon
1 tbsp (loosely packed) lemon zest
2 tbsp rice vinegar
2 tbsp maple syrup
pinch salt
1-2 tbsp olive oil

Put the water in a medium saucepan and bring to a boil. Add the quinoa, cover, and simmer for 15 minutes. Turn off the heat and let stand 5 minutes. Fluff with a fork, then transfer to a bowl.
Add cucumber, shiso leaf, and edamame, and toss to combine.
Whisk together the lemon juice, lemon zest, rice vinegar, maple syrup, and salt.
Drizzle the dressing over the salad and stir.
Add 1-2 tbsp olive oil and mix well to serve.  Garnish with some thinly sliced shiso.

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8 Responses to “Quinoa and Edamame Salad”


  1. 1 Rebel September 7, 2009 at 5:04 am

    This looks amazing, a perfect summer salad.

  2. 2 Woman with a Whisk September 7, 2009 at 6:57 am

    Looks delish! I really like the idea to use maple syrup as a sweetener. Have you tried adding shredded daikon to this? I think it might be good!

  3. 3 BluePencil September 7, 2009 at 5:58 pm

    Fresh edamame! I wish–I should have grown my own again this year. All I can get here are frozen Chinese beans.

  4. 4 Kerstin September 7, 2009 at 6:09 pm

    What lovely and healthy salad! I’ve only made quinoa once and you’ve reminded me that I need to use the rest of the box!

  5. 5 ErinsFoodFiles September 7, 2009 at 11:10 pm

    What an awesome combo. It sounds and looks delicious!

  6. 6 Karine September 8, 2009 at 5:55 pm

    Great salad! I love edamame and quinoa 🙂

  7. 7 Emily September 8, 2009 at 9:04 pm

    This looks great! You are definitely inspiring me to branch out with my cooking. We have a lot of great, authentic Asian restaurants here in Los Angeles, but I’ve never made many dishes on my own.


  1. 1 Local Box Meal Plan: Sept. 7-11 « A Greenling Blog Trackback on September 8, 2009 at 11:53 am

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