Edamame White Quinoa Salad |
Author: Chef Brad
- 8 Tablespoons red wine vinegar
- 6 Tablespoons walnut oil
- 2 Tablespoons flax oil
- ⅓ cup fresh cilantro
- 2 limes, juiced
- 1 Tablespoon Xagave
- ¾ teaspoon salt
- 2 cloves garlic, minced
- 2 (1 pound) packages frozen shelled edamame (green soybeans), steamed
- 1-2 cups cooked white quiona
- 3 cups roasted corn kernels
- 1 pint cherry tomatoes, quartered
- 4 green onions, thinly sliced
- In a large serving bowl, whisk together the red wine vinegar, walnut oil, flax oil, cilantro, lime juice, xagave, salt and garlic.
- In the same large bowl you made the dressing in, mix the rest of the ingredients together and toss with the dressing.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/edamame-white-quinoa-salad/
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