It's the first Monday of the summer and the summer weather has hit with a vengeance. But considering what's going on in Alberta right now, it doesn't seem fair to complain about the heat and humidity. My thoughts are with everyone out west who is affected by the flooding!
It was the girls' daycare's Annual General Meeting last week and it is always a potluck event. I pulled this together in a jiffy and I have to say so myself: It was fabulous! But don't just take my word for it, I got a ton of compliments and requests for the recipe and every last scrap got gobbled up.
1.5 cups quinoa
2 cups shelled edamame
1 340g bag rainbow or broccoli slaw
1 bunch green onions, finely chopped
1/2 cup rice vinegar
1/4 cup soy sauce/tamari/coconut aminos
2 tbls tahini
2 tbls light miso paste
1/2 tsp toasted sesame oil
1 tbls finely grated fresh ginger
2 cloves garlic, minced
Combine quinoa with 3 cups water, cover and bring to a boil. Turn heat down to medium low. Once water is at the same level as the quinoa, add the edamame and return lid leaving edamame to steam. Once water is fully absorbed and quinoa is cooked, remove from heat. and uncover letting everything cool slightly.
For the dressing, whisk together all the ingredients in a large serving bowl. Season to taste (remember miso and soy are high in sodium). Add quinoa and edamame, along with slaw and onions and toss well. Serve slightly warm or at room temperature.
This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.