I finally made a quinoa salad! It only took having and empty house, being overcome with complete boredom, and hunger attacking, as it always does every 3-4 hours.
It’s delicious, nutritious, and pretty to look at! Sam is gone to the states for training for a few weeks, so that means I don’t have to cook meat every night. I am definitely taking advantage of this time. I’m no vegetarian, and I certainly believe that animals were put here for us to feed on like a bunch of savages, however, all of the meat in our commissaries is packaged and sold by people like Tyson and if you’ve ever seen Food, Inc. then you’ll never want to buy anything from them again. So, there is not a lot of good meat here and I am not sure how Japan deals with their poultry, so I don’t buy from the Japanese stores. Anyway, back to the quinoa salad…this is a dish that can be served as a side or for lunch with some bread. Personally, I am going to enjoy mine with a glass of pinot noir. Do what you want with it, but you definitely need to make this soon. It’s so good.
Spinach & Edamame Quinoa Salad
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
2 garlic cloves, chopped
1/2 white onion, chopped
1/2 cup basil leaves, shredded
1/2 cup edamame, shelled and cooked
2 cups uncooked spinach
1/4 cups balsamic vinaigrette
In a small saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to medium/low and simmer, covered, for 20 minutes or until the vegetable broth is absorbed. Let it sit, covered, for 5 minutes, then add basil leaves and fluff. Meanwhile, saute garlic and onion in olive oil for about 15 minutes or until caramelized in a small frying pan. Toss the spinach in the pan and saute until leaves are wilted.
In a medium sized bowl combine the quinoa, onion mixture, edamame, and balsamic vinaigrette. Serve with a little drizzle of balsamic vinegar on top.
This is a pretty versatile recipe. You can add cherry tomatoes, olives, asparagus, or whatever vegetable tickles your fancy. Enjoy!