Saturday, May 19, 2012
Walnut & Red Grape Power Salad with Maple Vinaigrette
Edamame, red grapes, toasted walnuts, quinoa and baby greens tossed with a quick maple-dijon vinaigrette.
One Year Ago Today Fig & Cherry Granola
Walnut & Red Grape Power Salad
3/4 cup water
1/4 cup quinoa
1 tbl extra virgin olive oil
1/2 small yellow onion, small dice
1 large garlic clove, minced
1 1/2 cups shelled edamame
1 cup roughly chopped, toasted walnuts
1 cup halved red grapes
4-5 cups baby mixed greens
Combine the water, quinoa and a pinch of salt in a pot and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until tender.
While the quinoa is cooking, saute the onion and garlic in olive oil for 10 minutes. Add the edamame and 1/4 cup water. Cook 5 minutes more over medium heat or until the water has evaporated. Season with salt and pepper.
Combine the quinoa with the edamame, walnuts and grapes. Serve over mixed greens and drizzle with maple vinaigrette.
1/4 cup canola oil
2 tbl maple syrup
1 tbl dijon mustard
salt and pepper
Combine all in a blender and process until emulsified.