Quinoa Edamame Salad

The dressing on this salad smells as good as it tastes.  I sent Erin & Ashlynn door-to-door until they located light olive oil since I didn't have grapeseed or flax oil and my delicious locally-produced olive oil is extra virgin.  It was worth the effort!  YUMMY!

Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (I used regular quinoa)

2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame
4 green onions, thinly sliced
½ c. chopped peanuts (for garnish)

Cook quinoa.  While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

Cook edamame.  Toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.