YUM-Healthy Recipe

Proper nutrition plays a big part in our health plan.  While checking out one of my favorite cooking sites http://www.ourbestbites.com/ I came across this recipe.  It is loaded with nutrient rich ingredients.  The two main ones in this recipe are Quinoa and Edamame beans.  You are probably asking Quin-what? and Ede-who?  It hasn't been until the past few years that I have really tried to incorporate them more into my diet.  Protein is important for muscle regeneration and many don't love to eat meat.  This recipe is full of protein rich alternatives.

Quinoa is a recently rediscovered ancient "grain" native to South America. It was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Edamame is just a fancy name for boiled green soybeans and they are much yummier than they sound.  Edamame is a star legume! Just 1/2 cup of them a day really punches up the fiber, protein and vitamin/mineral content of your diet. 

Enjoy this recipe.  It is wonderful.  Thanks to "Our Best Bites."

The recipe called for black Quinoa,  I used red.  I buy white at Costco.  It all tastes the same.

Quinoa Edamame Salad

Posted By Kate @ Our Best Bites On 06.14.2011 @ 10:12 pm

Quinoa Edamame Salad
Recipe adapted from Thermador Kitchens by Our Best Bites

1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*

*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)

Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.

For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.