Quinoa, Edamame & Cucumber Salad

• Dressing
• 3 tablespoons olive oil
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• 4 - 6 canned green peppercorns, crushed
• 1 pinch salt
• Salad
• 1 cup quinoa
• 2 cups water
• 1 pinch salt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon rind
• 1 cup shelled edamame beans
• 1/2 small English cucumber
• 2 radishes
• 2 green onions, chopped
• 2 tablespoons basil, thinly sliced

1. In a medium bowl combine the olive oil, sour cream, lemon juice, peppercorns and salt. Whisk until well combined and set aside.
2. Place the quinoa into a fine mesh strainer and rinse in cold water, rubbing the quinoa against the strainer. This will help remove the bitterness from the quinoa. Drain well.
3. Place the quinoa in a medium saucepan. Add the water and salt. Bring to a boil over high heat. Cover the pan, reduce the heat to very low and cook for 15 minutes. Remove from the heat and let sit for 5 to 10 minutes longer. Fluff with a fork.
4. While the quinoa is cooking place the 2 Tbsp of olive oil, lemon juice and rind into a medium heat-proof bowl. Add the hot quinoa and toss. Cool to room temperature and then refrigerate.
5. Bring a small pot of water to a boil. Add the edamame and cook for 3 minutes. Remove from the heat, drain and let cool to room temperature.
6. Using a mandoline slice the cucumber and radishes into paper thin sliced. Add to the dressing in the bowl. Add the green onions and cooled edamame beans and half of the basil. Stir gently. Refrigerate until cold.
7. When ready to serve place the quinoa onto a platter or into a shallow serving bowl. Top with the vegetables. Sprinkle with the remaining basil and serve.

dressing, olive oil, sour cream, lemon juice, green peppercorns, salt, salad, quinoa, water, salt, olive oil, lemon juice, lemon rind, edamame beans, cucumber, radishes, green onions, basil

Taken from food52.com/recipes/23489-quinoa-edamame-cucumber-salad (may not work)