A grain based salad with asian overtones, this cucumber, edamame & quinoa salad is perfect for Summer
Author: Emma
Recipe type: Salad
Serves: 4-6
Ingredients
3 cups (750ml) low sodium vegetable stock
2 tbsp miso paste
2 tbsp rice vinegar
1½ tbsp low sodium soy sauce
1 tbsp toasted sesame oil
3 tbsp coconut oil, melted and cooled
2 tbsp sweet picked sushi ginger
1½ cups (250g) uncooked quinoa
1 medium cucumber cut into ¼ inch semi circles
1 cup (150g) shelled edamame
2 cups (85g) mixed baby greens
Method
Take ¼ cup (60ml) of vegetable stock and add it to the blender along with the miso paste, rice vinegar, soy sauce and sesame oil. Pulse a couple of times until mixed and then with the blender running, slowly add the coconut oil to make a creamy dressing. Add the pickled ginger and pulse a couple of times to chop. Set aside
Take the remaining vegetable stock a simmer over a medium heat, add the quinoa, cover and cook for about 15 minutes until the quinoa is tender (but retains a little bite!), and the liquid is absorbed.
Remove the quinoa from the heat and let it sit for about 10 minutes. Give it a quick fluff with a fork, and allow it to cool completely (about 30 minutes)
In a large bowl toss the quinoa with the cucumber, edamame, and greens
Serve with dressing, and dress to taste
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/cucumber-edamame-quinoa-salad/