Quinoa Edamame Salad with Sesame Dressing
March 26th, 2021 | 1 minute to read
The first time I read the term "edamame" was in Nava Atlas’ cookbook. She introduced it as “fresh young soybeans”. Prior to this awareness, I saw soybeans which are called 黄豆 (literally, yellow bean) or 大豆 (literally, big bean) as always yellow and dried, and they are often made into soy milk or tofu. In Chinese cuisine soybeans alone are seldom used as an ingredient in a dish. In my memory they only existed as deep fried as a side decoration for soup noodle.
I was very curious so I Googled the picture for "edamame", and to my surprise they look just like the 毛豆 (literally, hairy beans) freshly and commonly available in Chinese markets since I was young. It’s often used like peas with other vegetables in stir-fry, or braised in sauce as whole (with the shells) and eaten as a snack. I have been eating them all the time, I just never connected these “hairy beans” with soybeans until now, hahaha!
In the West edamame beans are mostly available as frozen and sold in bags. I like to steam them slightly, and use them in soups or salads. Its fresh and the tender green color looks good alongside tomatoes. It’s much easier to eat and digest than soybeans. If you have never eaten edamame before, try this salad as an introduction.
Kitchen Gadgets: Mixing bowl
- 8 asparagus
- 1 cup (250ml) edamame
- 2 green peppers
- 15 cherry tomatoes
- 1 cucumber
- 1 small bunch of baby spinach
- 1 cup (250ml) of cooked quinoa
- 1 tbsp sesame paste
- 1 tbsp rice vinegar (or apple cider vinegar if you don't have it)
- 2 tbsp soy sauce
- Cut the asparagus into short sticks, and steam with the edamame for 5 minutes.
- Shred the green peppers, slice the tomatoes and cucumber.
- Mix the quinoa into the vegetables.
- In a separate bowl, mix the sesame paste, rice vinegar and soy sauce together for dressing and sprinkle over the salad.