Quinoa Edamame Orange Salad Recipe List

Quinoa Edamame Orange Salad

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Ingredients

1 pkg (200 g)	Casbah® Organic Quinoa
1-1/2 cups (375 mL)	Imagine® Organic Vegetable Broth
3/4 cup (175 mL)	Europe' Best® Edamame, cooked and drained
3/4 cup (175 mL)	chopped orange segments
1/4 cup (50 mL) each:	diced celery and chopped green onion
1/3 cup (75 mL)	toasted sliced natural almonds*
Dressing:
1/4 cup (50 mL)	lite soy sauce (sodium reduced), preferably naturally brewed
2 tbsp (30 mL)	Spectrum® Canola Oil
1 tbsp (15 mL) each:	rice vinegar and sesame oil
1 tsp (5 mL)	grated fresh ginger

Preparation

Rinse quinoa with water; drain well. Bring broth to a boil in a medium saucepan. Stir in quinoa. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 to 15 minutes, or until liquid absorbed and grain is tender. (Do not lift lid or stir while cooking.)
Transfer quinoa to a medium bowl. Stir in edamame, oranges, celery and green onion.
Dressing: Whisk together soy sauce, oil, vinegar, sesame oil and ginger until well blended.
Stir dressing into salad. Stir in almonds just before serving.

NOTE: Quinoa has a natural protective coating called saponin that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.

*Natural almonds have the brown skin left on. Blanched almonds may also be used.

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