edamame

All posts tagged edamame

Quinoa Edamame Salad

Published October 10, 2011 by Vegan Derby Cat Party

You have no idea how I craved something like this! It must have been a full week of me pining for these flavors together, that led me to finally take a stab at it. I knew I needed quinoa, edamame, red bell pepper and onion in a vinaigrette of some kind. I had a container of leftover chopped yellow onions that I had pickled in red wine vinegar that provided the real base for the flavor, but you can add the two separately. This is certainly a base recipe that you can adjust based on your preferences and what’s in your fridge. I really loved it with the kelp powder!

Quinoa Edamame Salad

1.5 c. well rinsed quinoa (sometimes i don’t rinse it, but you definitely should here!)
3 c. filtered water

1.5 c. cooked, shelled edamame
1 medium red bell pepper, chopped finely
2 carrots, chopped finely
1/2 c. onion, chopped finely
1/4 c. red wine vinegar, plus more by the tablespoon full, to taste
extra virgin olive oil, to taste (i misted everything a few times)
sea salt & pepper
1 tbsp. kelp powder, optional
cayenne pepper, optional

Directions:

1. Bring the water up to a boil in a medium saucepan. Add quinoa and let it boil for about two minutes. Cover and drop to low to simmer for 15 minutes. Fluff with a fork.

2. Meanwhile, cook frozen edamame according to package directions. Usually, add to boiling water, wait for it to come back up to a boil and drain after 5 minutes.

3. At this point I combined the two and put it in the fridge to chill before adding the rest of the ingredients. You certainly don’t have to, and can just go ahead and add everything in, and then chill. Adjust seasonings if necessary and serve.

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Stoplight Salad: Red Peppper, Corn & Edamame

Published May 23, 2010 by Vegan Derby Cat Party

i kept snacking on tortilla chips, and decided to throw this healthier salad together instead. you can’t get an easier recipe, and it’s full of protein, fiber and vitamin c!

Ty’s easy stoplight salad

1 16oz bag of frozen, shelled edamame
1 15 oz can of kernel corn
1/2 red bell pepper, chopped
oil & vinegar, to taste (i used 1 tbsp. balsamic & 1 tbsp. olive oil)
dash of shoyu or soy sauce, optional
salt & pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add edamame and cook for 5 minutes. Add corn and bell pepper and cook for 2 more minutes.

1. Drain, rinse and toss with oil, vinegar, salt and pepper.

you can eat it warm like i did, because i was hungry, or you can refrigerate it and eat later. i’m going to throw this on top of some spinach for an easy and colorful salad later.

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