Disclosure: I am a Brand Ambassador for the Arkansas Soybean Promotion Board and am compensated for my posts for them. All opinions are my own. In addition. this post may contain Amazon affiliate links designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #ARSoyStory #ARSoySupper
It’s no secret just how much I love edamame. It’s on our menu weekly in one form or another typically. When I saw a recipe from Carla Hall of The Chew for a quinoa salad with lima beans, I just knew I’d try a variation of it using edamame to replace the limas. Easily prepared ahead of time, this salad would be perfect anytime, but it is sure to become a favorite for your potlucks, gatherings and summer picnics. I think it actually improves with age.
Just like me!
For a super tutorial on how to cook quinoa, check out this piece from Eating Well.
You probably already know about the health benefits of quinoa: high in fiber, a vitamin and nutritional booster, and it is a complete protein. Plus, it’s a whole grain. Ya’ just gotta’ love all of that, y’all. Pair it with edamame, also a nutritional power house, and you’ve done yourself a big, healthy favor. “Red quinoa, originally a staple of the Incas, has the highest protein content of all grains. Quinoa has a delicate flavor, crunchy texture and comes in many varieties including white, black and red. Red quinoa is also rich in essential minerals and vitamins and is gluten-free. According to the USDA National Nutrient Database, which provides a full nutrient profile, 1 cup of cooked red quinoa has 222 calories. Enjoy red quinoa in salads, soups or as a light, fluffy side dish.” (https://www.livestrong.com/article/314466-red-quinoa-nutritional-benefits)
In 2011-2012, Arkansas became the first state to grow edamame commercially. Edamame is a soybean that can be eaten as a snack, a vegetable dish or processed into sweets. It is a soybean, but it is different from that grown for feed, oil or tofu. It has been specifically bred for larger seeds, sweeter flavors, creamier texture, and easier digestibility. Edamame pods are picked green when they are sweet and tender. They are then cleaned, blanched and flash-frozen immediately out of the field.
PS–I made that croissant, y’all. Come back for my story on that!
Check out even more delicious soy recipes on the Arkansas Soybean Promotion Board’s website, The Miracle Bean.
In the meantime, have you been to Postmaster’s Grill in Camden? It is the featured restaurant on this month’s Kitchen|Fields Table Tour sponsored by the Arkansas Soybean Promotion Board. That edamame succotash is calling my name. My sweet friend, Lyndi Fultz of nwafoodie, created her version of this dish — one of my all-time favs. Give it a try, y’all!
Just wait til you see what’s coming up for the featured dish in April!
Notes
This salad is best made ahead, allowing time for the flavors to blend. It can be refrigerated overnight, if desired. It keeps several days.
This makes an excellent dish for lunch boxes, summer picnics or potlucks since it does not contain any dairy. Serve it along side grilled meats or by itself as a light lunch or dinner.
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
- In a medium saucepan, heat olive oil over medium heat.
- Add the leeks and sauté 1-2 minutes. Add quinoa and cook, stirring continuously, until slightly toasted, abut 2 minutes.
- Add chicken stock, wine, tarragon and thyme. Bring to a boil; cover, lower heat to simmer.
- Cook 20-30 minutes until the quinoa is tender; drain any remaining liquid if needed.
- Spread quinoa on a large baking sheet to cool completely.
- Bring a small saucepan of salted water to a boil. Add edamame and cook gently for 2 minutes.
- Strain edamame and add to a bowl of ice water to stop the cooking. Drain when cooled.
- 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.
- Taste for seasonings adding more salt and pepper as needed.
- In a large bowl, toss quinoa with edamame, radishes and bell pepper. Stir in vinaigrette, tossing well to coat quinoa.
- Serve cold or at room temperature.
Try these other terrific soy-based recipes:
Three-Fold Noodles + Dumpling Company’s Soy Hummus
Matt McClure’s Cavatelli with Porcini and Edamame
Matt McClure’s Arkansas Trail Mix
Delta Duck Wraps with Arkansas Rice and Edamame Pilaf
Edamame and Soba Noodle Stir-fry
