Chipotle Quinoa Salad Recipe with Garlic & Soy Beans
Soy. I’m not sure what you think of when you hear the word, but I know for a long time I was afraid to eat it because of the claims that it could raise women’s risk of getting breast cancer. But that fear, especially concerning unprocessed soy, appears to be unfounded. Besides, I’ve pretty much sworn off the idea of eliminating or labeling any one food item as “evil.” Instead I try to stick to common-sense rules: eat more vegetables and less processed food, eat a variety of stuff in moderation, and eat organic when possible.
So, soy is back on the table! That’s exciting, because edamame is delicious. In this simple quinoa salad we’ve got savory edamame, sweet dried cranberries, and nutty peanut oil and quinoa. I think it’d be especially good if you wanted to serve it with some kind of sweet and chewy protein. BBQ seitan! Honey-bourbon chicken! Teriyaki tempeh strips! Get creative.
- 1 cup dry quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 tablespoon plus a drizzle of peanut oil
- 5 cloves garlic, minced
- 1 12-ounce package frozen shelled edamame
- ½ cup dried cranberries
- 3 scallions, chopped
- ½ cup full-fat Greek yogurt
- 2 avocados
- juice of half a lemon
- chipotle peppers in adobo sauce: 1 whole pepper, chopped, plus 1 tablespoon sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- 1 tablespoon turmeric
- salt to taste
- Rinse quinoa. Drizzle a little peanut oil in a pot that will hold a few cups of cooked quinoa, and heat rinsed quinoa over medium-high heat, until water has mostly dissolved and there’s a nutty smell—about one minute. Stir in two cups of broth and bring to a rolling boil. Once boiling, turn heat to low and cover. Let simmer for 15 minutes.
- While the quinoa cooks, mince the garlic and measure out spices into a separate bowl. Pour the frozen, shelled edamame into a microwave-safe dish and cook in the microwave for three to four minutes (or just follow the microwave instructions on the bag).
- Remove quinoa from the heat, and then let stand, still covered, for another five minutes. Fluff with a fork.
- Heat a tablespoon of peanut oil in a skillet over medium or medium-high heat, then cook garlic until slightly brown, one to two minutes. Pour in spices and saute for one to two minutes. Pour in edamame and cook for one to two minutes. Stir mixture into quinoa.
- Chop avocados and scallions and add to quinoa; measure out dried cranberries and mix in.
- In a small bowl, juice half a lemon, removing any seeds. Add honey or maple syrup, Greek yogurt, adobo sauce, and chopped chipotle pepper. Stir until smooth, then mix in with the quinoa. Add salt to taste and serve.