Bruce and I have been trying to do more “meatless Mondays” this summer. With all the wonder veggies popping out of the garden (the whole Cyclospora/lettuce thing notwithstanding) , it feels almost imperative to incorporate them whilst they’re at their peak. So a version of this recipe caught our attention and we tried it, but honestly, it was rather bland. So the following is our tweaked (and frankly, much better) version. Hope you’ll enjoy it for your “meatless Monday” or as a side dish with almost anything.
Ingredients For Quinoa Edamame Salad with Sesame Ginger Dressing
- For The Salad:
- 1 bag cole slaw mix
- 1 bag of frozen, shelled edamame – thawed slightly
- 4 sliced, green onions
- 1 chopped red pepper
- 1/4 cup toasted sliced almonds
- 3 cup quinoa
- 1 medium cucumber, sliced and quartered
- 1/2 cup chopped, fresh, chopped parsley
- For the Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- For Toppings (optional):
- sesame seeds
- additional sliced green onions
- additional slivered almonds
Instructions For Quinoa Edamame Salad with Sesame Ginger Dressing
- 1. In large bowl mix together all the salad ingredients.
- 2. In a small bowl whisk together all the dressing ingredients.
- 3. Pour the dressing over salad ingredients and stir well to combine.
- 4. Place in refrigerator for 20-30 minutes to allow flavors to combine.
- 5. Plate and serve with optional toppings.
- 6. ENJOY!
Insider Tip: Short on mixing bowls, or actually anything kitchen related? Check out your local thrift or consignment shop, like Consignments Ltd. They are often loaded with everything to create your next culinary masterpiece.
Have a lovely Sunday, my friends. Marianne
Still hungry? Here are a couple more of my favorites: Recipe For Tomato Cucumber Salad and German Cucumbers in Sour Cream.
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