Shortly after learning that our friends Erynn and John Montgomery are wonderful cooks, I (Kate) asked Erynn where she liked to look for recipes. She told me about Vegetarian Times, and we have been cooking from them ever since. Even though they no longer publish a magazine, the recipes are still available online.
We renamed the salad, rewrote the directions, and altered the ingredients, but the base recipe was from the June 2015 issue of Vegetarian Times. It’s been five happy years with this salad. The flavors are vibrant and the textures are great, too. We like the chew of the quinoa along with the softness of the avocado and the pop of the edamame. This salad is a veritable spring festival in your mouth.
I use a table knife to cut the avocado quickly into squares, then scoop it out with a large spoon.
Spring Green Quinoa Salad
1 cup uncooked quinoa
3 tablespoons olive oil
1 teaspoon salt
2 cups water
1 lime, zested and juiced
2 teaspoons maple syrup
2 cloves garlic, smashed and minced
1 teaspoon ground coriander
2 small avocados, chopped
1 cup frozen edamame, no shells
1 bunch chives (if they’re from you garden, you can also use their blossoms)
1/2 cup parsley, washed, big stems removed, and chopped
Heat 1-quart saucepan over medium high, then add 1 tablespoon or less of the olive oil to the pan. Toast quinoa in pan for 3 or 4 minutes, until it starts to smell welcoming and toasted. Add salt and 3 cups water (stand back! the water will sputter because your pan is hot). Bring quinoa to a boil and simmer, uncovered, for 10 minutes.
Now put the cup of edamame near the stove so they begin to defrost.
Next put the remaining oil, lime juice, lime zest, maple syrup, garlic, and coriander in a jelly jar with a lid, and shake until well-mixed.
Place the avocado in a serving bowl and pour dressing over the top.
When quinoa is finished cooking, pour it into a fine mesh strainer. While it drains, put the edamame in the pan, and then put the quinoa back in the pan to warm them. Sprinkle with fresh pepper. Add the parsley, chives, avocado, and dressing to the pan, then stir. Taste and add more salt if you’d like.
Now spoon the salad into the serving bowl. Because you mixed the salad in the pan, the edges of your serving bowl will stay clean and inviting.
