Some weeks I have my stuff together, and some weeks I’m flying by the seat of my pants every single day.
This week? This week is so much of the latter that it’s silly.
We’re talking eating up our pantry staples (which, you know, is why we have them), hauling two kiddos to the store every day (OY), and making dinner a big fat surprise every night. I have a super fancy and fantastic grocery list sitting right next to me on our kitchen counter, but every time I’ve thought about getting ALL of the items on it? I’d rather just go to sleep, thanks.
Someone please tell me I’m not alone in this?
This little salad came together in a few minutes and has a TON of flavor. I love that I can whip it together with ingredients we always have on hand anyway, and we’ve paired it with almost every protein ever since. I snag little bites out of the fridge for snacks, and it only gets better with time! And let’s be honest here: it’s Thursday and we’re all tired, but that doesn’t mean we can’t make a healthy dinner in 15 minutes, amen?
I would recommend throwing this together in the morning so that the flavors can marry all day long and be ready for dinner. Initially I made this to go with baked salmon filets, but we also had leftovers with grilled chicken last night and it was amazing. So let’s make dinner, shall we?
ASIAN QUINOA EDAMAME SALAD
- 2 cups chicken or vegetable stock
- 1 cup quinoa (I like Ancient Grains brand)
- 1-1/2 cups shelled edamame
- 3 green onions, white and light green parts only, sliced thinly
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1-1/2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon sriracha hot sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- Combine the stock and quinoa in a 2-quart saucepan fitted with a lid; cook according to package directions until the quinoa is done, about 15-20 minutes.
- Remove from heat and add the edamame to steam lightly.
- While the edamame is steaming with the quinoa off the heat, combine all other ingredients in a small bowl and whisk together to combine.
- Pour over the hot quinoa and edamame and stir to combine.
- Allow to cool in the refrigerator until cold.
- Fluff and serve cold or at room temperature.