They say never to go grocery shopping when you’re hungry. I was so tempted to load up on prepared foods yesterday at Guido’s Marketplace in Great Barrington, but used my limited will power to stave off the urges. Guido’s Quinoa Edamame Salad (pictured below) looked divine on an empty stomach. I liked that kale was one of the ingredients – it basically makes any recipe healthy in my book – and edamame, too (super food + protein). I nearly ordered a large container when I remembered that I had a bunch of kale in my CSA pick-up, and since it had been frosty, it needed to be prepared pronto. Hold up, wait a minute, I was going to prepare this from scratch. I snapped a picture to capture the ingredient list (thank you, Guido’s) and hurried to the check-out counter.
While I unloaded the cart, I started making my mental map of prep steps. I didn’t know the quantities, or the preparation instructions, but I was willing to wing it, even work under pressure as my belly was grumbling. The first step would be to cook the quinoa (brilliant, I know). While the quinoa cooked, I’d prepare the vegetables and herbs (edamame, kale, parsley) and whip up the dressing. Mind you, these are all assumptions that I made.
I did a quick search online to confirm the cooking time for quinoa and found a great tip fromThe Kitchn blog. While boiling the quinoa, add a whole clove of garlic and a branch of rosemary to add an additional layer of flavor. I loved this – the quinoa simply prepared like that tasted good enough to eat. But I powered forward, and to cut to the chase, the dish turned out great. If I had had more foresight, I’d have asked for a sample of Guido’s, so I would have had a taste benchmark as well. But, for a visual comparison, you can see my dish below. Not bad on the eyes, and pretty darn good on the palette. Recipe below photo for the adventurous.
1 cup dry quinoa
2 cups water or broth
3 cloves garlic peeled, 1 smashed, the other 2 cloves minced
1 sprig of rosemary (optional)
1 tablespoon lemon juice
5 tablespoons olive oil
1 cup of edamame (if frozen, prepare according to package)
1 bunch of kale or tuscan kale, center ribs removed
1/2 cup of flat leaf parsley, washed and chopped
1-2 dried chili peppers (optional)
Rinse the quinoa well. Put the quinoa and water or broth in a small saucepan, add 1 clove smashed garlic and sprig of rosemary (if using), and bring to a boil. Cover and simmer for 15 minutes until all water is absorbed. Fluff with fork and let cool.
While quinoa is cooking, steam kale for 2-3 minutes. Remove from steamer with tongs and chop roughly. Place kale, chopped parsley, and edamame in mixing bowl. In a smaller bowl, prepare the dressing by combining remaining garlic, lemon juice, salt and pepper and chilis (if using). Whisk in the olive oil, and adjust seasoning as needed.
Once quinoa has cooled, add to bowl with vegetables and drizzle salad dressing over it. Stir gently to combine. Serve immediately, or store for 1-2 days.
Yield: 6-8 servings