Quinoa-Edamame Salad

Ingredients

• 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

Instructions

1. In a medium saucepan, heat olive oil over medium heat.
2. Add the leeks and sauté 1-2 minutes. Add quinoa and cook, stirring continuously, until slightly toasted, abut 2 minutes.
3. Add chicken stock, wine, tarragon and thyme. Bring to a boil; cover, lower heat to simmer.
4. Cook 20-30 minutes until the quinoa is tender; drain any remaining liquid if needed.
5. Spread quinoa on a large baking sheet to cool completely.
6. Bring a small saucepan of salted water to a boil. Add edamame and cook gently for 2 minutes.
7. Strain edamame and add to a bowl of ice water to stop the cooking. Drain when cooled.
8. 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.
9. Taste for seasonings adding more salt and pepper as needed.
10. In a large bowl, toss quinoa with edamame, radishes and bell pepper. Stir in vinaigrette, tossing well to coat quinoa.
11. Serve cold or at room temperature.

Notes