1 cup quinoa
1 cup frozen edamame (or fresh fava beans if you can find them!)
1 cup walnuts, toasted*, and chopped
4 to 5 scallions or spring onions, white and green parts, rinsed, trimmed and finely sliced
8 to 10 radishes
kosher salt and pepper to taste
crushed red pepper flakes (optional)
juice of 1 lemon
1/3 cup extra-virgin olive oil
* Toast walnuts at 350oF for 8 to 10 minutes — watch closely to prevent burning.
Bring a large pot of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse under cold water. When the water comes to a boil, add the quinoa and simmer for 9 minutes. Drain in a fine-meshed sieve and run under cold water until cool. Set aside to dry.
Meanwhile, cook the edamame. I usually cheat and buy the steamable bags!
Meanwhile, slice up your radishes, either into thin disks or, if you have patience, julienne.
Place the drained and dried quinoa into a large mixing bowl. Season all over with salt and pepper to taste. Crush some red pepper flakes over top if you are using. Add the edamame, walnuts, scallions, radishes, olive oil and the juice of one lemon to the bowl. Toss and taste. Adjust seasoning as necessary.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.