1-1/2 c. quinoa, rinsed
3 c. water
Juice of 1 lemon
1 c. small grape or cherry tomatoes, halved
4 oz. crumbled goat cheese
1 c. shelled edamame beans
1/4 c. diced red onion
3 T. thinly sliced fresh basil leaves
1/2 t. salt
1/2 t. freshly ground black pepper
Combine the quinoa and water in a 3-4 qt. pot. Bring to a boil; then reduce heat to low and cook until the grains are translucent, about 15 minutes. Fluff with a fork and cook 5 minutes, then pour into a large bowl.
Add lemon juice, tomatoes, cheese, edamame, onion, basil, salt, and pepper. Toss to combine. Taste and adjust seasonings as desired. Serve at room temperature.
6 servings.
Adapted from Yankee magazine, May/June 2016, p. 52.
No comments:
Post a Comment