Posts in Salads
QUINOA & NECTARINE SALAD WITH MINT, PEAS, EDAMAME and LEMON VINAIGRETTE

I look forward to nectarines all year - maybe because they remind me of my childhood summers in California.  Here in Washington I find they are only perfectly ripe for the months of July-August.  For this dish I am taking one of my favorite fruits, the nectarine, and making it the center piece of a protein packed and high fiber meal.  Nectarines and mint are a wonderful pair.

In prior posts we have discussed the wonders of Quinoa.  In this recipe we use edamame - a protein and fiber rich legume often found in Japanese cuisine.   Edamame are immature soy beans.  I try to use organic non-GMO edamame when possible.   I think edamame are a great staple to keep in the freezer - just a brief blanch in boiling water or microwave and you have a tasty snack or salad topping. 

QUINOA & NECTARINE SALAD with MINT, PEAS, EDAMAME and LEMON VINAIGRETTE

YIELD: 8 TOTAL TIME: 20 minutes

INGREDIENTS:

  • 2 cups quinoa

  • 3 2/3 cups vegetable broth

  • 1 t salt

  • 1 cup green peas, frozen

  • 1 cup organic edamame, frozen, shelled

  • 1 cup arugula (optional)

  • 1 cup mint, finely chopped

  • 2 nectarines, diced

  • Lemon Vinaigrette Dressing:

    • 2 lemons, juice of

    • 1/3 cup olive oil

    • 1/2 t salt

    • 1/4 t pepper, to taste

    • 1/2 t dijon mustard

METHOD:

  1. Cook quinoa according to package instructions

  2. Combine dressing ingredients

  3. Place one cup of frozen peas, one cup of frozen shelled edamame in microwave safe bowl, add 4 Tablespoons water, and microwave on high for 5-6 minutes, stirring once mid cooking process.

  4. In a large bowl combine cooked quinoa, peas, edamame, mint, nectarines and dressing.

NUTRITION FACTS:

Calories 287/  Carbs  39g/ Fat 10g / Sat Fat 1g/  Protein  9.5g/ Fiber 5.8g

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