Quinoa Salad with Walnuts, Edamame and Apple

Since 2013 is the United Nations' "International Year of Quinoa", we're jumping on the bandwagon by serving quinoa at home. I love the nutty flavour of this cholesterol-free, gluten-free grain.

QUINOA SALAD WITH WALNUTS, EDAMAME, AND APPLE

Serves 10 to 12

Adapted from the recipe from www.alexandracooks.com

Ingredients:

1 cup quinoa

1 cup frozen edamame

1 cup walnuts, toasted and chopped


1 small red onion, minced to yield 1/4 to 1/2 cup


4 to 5 scallions or spring onions, rinsed, trimmed and finely sliced

1/2 green apple, cut into thin strips

Salt and pepper to taste


Crushed red pepper flakes

1 1/2 lemons


1/4 to 1/3 cup extra-virgin olive oil

Directions:

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 your edamame. Add 1 teaspoon of salt to 3/4 pot of water, and bring to a boil. Add edamame and cook for 4 to 5 minutes. Edamame should be firm - mushy beans are overcooked. Rinse under cold water until cool. Set aside.

Meanwhile, slice up your green apple into thin strips, approximately 3cm x 0.5cm x 0.5cm.

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, red onion, scallions, radishes, olive oil and the juice of one lemon to the bowl. Toss and taste.