Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
