Quinoa Edamame Salad with Sesame Dressing

Quinoa Edamame Salad with Sesame Dressing0

The first time I read about edamame was in Nava Atlas’ cookbook. She introduced it as “fresh young soybeans”. In my experience soybeans were always yellow, dried, and often made into tofu. In Chinese cuisine soybeans are seldom cooked as a dish, except deep fried as a side decoration to noodle dishes or braised as an appetizer to accompany drinking. I was very curious so I Googled the picture and to my surprise these edemade look just like 毛豆(literally hairy beans) available in Chinese markets since I was young. It’s often cooked as peas with other vegetables, or boiled and braised in sauce and eaten as a snack. I have been eating them since I was young, I never connected these “hairy beans” with soybeans until now, hahaha!

Even though I eat a lot of raw food, I still haven’t gotten used to eating everything raw. For edamame I like to steam them slightly, and use them in soups or salads. Its fresh and tender green looks good alongside tomatoes, and it’s much easier to eat and digest than soybeans. If you have never eaten edamame before, try this salad as an introduction. ;-)

Quinoa Edamame Salad with Sesame Dressing2

Health Index: 5/5 (everyday food, highly recommended)
Kitchen Gadgets: None

Ingredients
8 asparagus
1 cup edamame
2 green peppers
15 cherry tomatoes
1 cucumber
1 small bunch of Chinese spinach
1 cup of cooked quinoa
1 tbsp sesame paste
1 tbsp rice vinegar
2 tbsp soy sauce

Instructions
1. Cut the asparagus into thirds, and steam with the edamame for 5 minutes.
2. Shred the green peppers, slice the tomatoes and cucumber.
3. Mix the quinoa into the vegetables.
4. In a separate bowl, mix the sesame paste, rice vinegar and soy sauce together for dressing and sprinkle over the salad.