PCC Sesame Quinoa with Edamame

Serves: 16 side portions

Your rating: None (75 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe makes a party-size batch: about 16 side portions. You may cut it in half for a family meal or just enjoy the leftovers.

Ingredients

Preparation

Soak arame for 20 minutes to hydrate; drain well.

Boil 3 cups water; add quinoa. Bring back to a boil, stirring. Reduce heat to low, cover and simmer 10 minutes. Remove from heat, allow to sit covered until water is absorbed, stir to fluff.

Steam edamame for 2 minutes to thaw; let cool.

Toast sesame seeds in a dry sauté pan over medium heat for 3 to 4 minutes. When ingredients have cooled, mix together quinoa, arame, edamame and sesame seeds.

Heat sesame oil, garlic, ginger and red pepper flakes for a few minutes in a sauté pan over medium heat; pour over quinoa mixture. Add rice vinegar and tamari; mix well and serve.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

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More about: edamame, PCC Deli, quinoa, salad, sea vegetables

Comments

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Nice dish

Nice dish but a little heavy on the vinegar.

This is one of the best

This is one of the best salads in your deli section!! Love it!

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