Local and Seasonal Recipes, Menus and More 
  Quinoa Salad with Edamame



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



1/3 cup olive oil
1/4 cup lemon juice
2 Tablespoons apple cider vinegar
1 Tablespoon lemon peel, zested or minced
1 small garlic clove, chopped very finely
1 Tablespoon honey
1/2 teaspoon prepared mustard
pinch of salt and pepper
4 cups cooked quinoa, chilled
2 cups shelled edamame
1 cup toasted pecans, chopped
1 cup dried cranberries
1/2 cup parsley, chopped finely
1/4 cup mild radish, diced

In a small jar combine oil, juice, vinegar, lemon peel, garlic, honey, mustard, salt and pepper.
Shake to combine and set aside.
In a large serving bowl, combine quinoa, edamame, pecans, cranberries, parsley and radish.
Stir to combine, add dressing and toss lightly to coat salad thoroughly.
Serve immediately or cover and refrigerate.

Copyright © 2013 Stefanie Samara Hamblen