QUINOA SALAD WITH AVOCADO, CORN & EDAMAME

This was adapted from the back of the TJ’s box containing Organic Red Quinoa, in mash-up with a recipe from Epicurious. I loved the sweet flavor combination, but I think it would lend itself to a variety of other vegetables in season, feta cheese, etc. For picky eaters, e.g. Audrey, put the ingredients in separate bowls and serve plain.

½ lb. boneless skinless chicken breasts or thighs (optional)

1-3 cloves garlic minced
zest and juice of 3 limes (lemons would work too)
1 bunch cilantro leaves, minced, divided in half
2 tablespoons honey
½ cup olive oil, divided
salt & pepper

1 cups quinoa
2 cups low sodium chicken stock (or water or veg stock)

1 small red onion, minced
1 ½ cups corn kernels (if from frozen, rinse and let stand to thaw)
1 ½ cups shelled edamame (if frozen, cook per directions)
1 – 2 avocados
6 cups baby salad greens

Poach chicken: place it in water to cover, bring to a boil. Once boiling, turn off heat and let stand 20 minutes. Let cool, then shred and set aside.

Cook quinoa: Rinse in 3 changes of cold water, draining in a a fine sieve each time. You lose some grains and it’s a pain, but apparently it gets rid of the bitter taste. Bring quinoa and stock to a boil in a 2 quart pot, then cover and simmer until tender but chewy and liquid is absorbed, 12 – 30 minutes. Toss with ¼ cup olive oil and salt and pepper to taste and let cool.

Make dressing: mix together garlic, lime zest and juice and half of cilantro in a smallish bowl. Allow to sit for 10 minutes. Then whisk in honey. Whisk in oil, pouring in a stream to emulsify.

Put chicken onion, corn, edamame and avocado, diced in a medium bowl and toss with 1/3 of the dressing.

Toss salad greens with 1/3 of the dressing and place on a serving platter. Layer quinoa and then vegetable mixture on top. Garnish with rest of cilantro and serve immediately.