Garlic, Edamame and Quinoa Salad

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1/4 teaspoon kosher or sea salt
• 1 tablespoon extra-virgin olive oil
• 2 medium shallots, sliced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar
• Fresh cracked black pepper, to taste
• 4 medium radishes, sliced
• 1 medium cucumber, diced
• 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
• Soy sauce, for drizzling

1. In a medium saucepan combine the quinoa, water, and salt and bring to a simmer.
2. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed.
3. Remove from heat and set aside for 10 minutes.
4. Uncover and fluff with a fork.
5. Allow to cool to room temperature.
6. Heat a medium skillet over medium-high heat.
7. Add the oil, then add the shallots and garlic.
8. Cook until soft, about 1 minute.
9. Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender.
10. Season with black pepper and set aside to cool.
11. In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs.
12. Drizzle with soy sauce to taste.
13. Serve at room temperature or chilled.

quinoa, water, kosher, extravirgin olive oil, shallots, garlic, edamame, soy sauce, rice vinegar, black pepper, radishes, cucumber, fresh herbs, soy sauce

Taken from www.foodandwine.com/recipes/garlic-edamame-and-quinoa-salad (may not work)