- 1 Tablespoon olive oil
- 1 leek, light green and white parts only, thinly sliced and rings separated
- 1 cup red quinoa, rinsed and drained
- 1 1/2 cups unsalted chicken stock
- 1/2 cup dry white wine (substitute water or chicken stock)
- 1/2 teaspoon dried tarragon (2 sprigs fresh)
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups frozen edamame
- 3 Tablespoons fresh lemon (or orange juice)
- 3 Tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or maple syrup)
- Freshly cracked black pepper
- Kosher salt
- 1 1/2 cups thinly sliced radishes
- 1 cup chopped yellow bell pepper
- In a medium saucepan, heat olive oil over medium heat.
- Add the leeks and sauté 1-2 minutes. Add quinoa and cook, stirring continuously, until slightly toasted, abut 2 minutes.
- Add chicken stock, wine, tarragon and thyme. Bring to a boil; cover, lower heat to simmer.
- Cook 20-30 minutes until the quinoa is tender; drain any remaining liquid if needed.
- Spread quinoa on a large baking sheet to cool completely.
- Bring a small saucepan of salted water to a boil. Add edamame and cook gently for 2 minutes.
- Strain edamame and add to a bowl of ice water to stop the cooking. Drain when cooled.
- In a small bowl, combine lemon juice, extra-virgin olive oil, Dijon mustard, honey, 1/2 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Whisk to combine.
- Taste for seasonings adding more salt and pepper as needed.
- In a large bowl, toss quinoa with edamame, radishes and bell pepper. Stir in vinaigrette, tossing well to coat quinoa.
- Serve cold or at room temperature.
This salad is best made ahead, allowing time for the flavors to blend. It can be refrigerated overnight, if desired. It keeps several days.
This makes an excellent dish for lunch boxes, summer picnics or potlucks since it does not contain any dairy. Serve it along side grilled meats or by itself as a light lunch or dinner.
See Dining With Debbie’s full recipe article here.