As a continuation of our mouth-watering Fast Food Recipe Series, Brooks brings you another quick-to-prepare and fresh dish from our very own corporate chef Connie. Today’s installment is a light and flavorful quinoa dish featuring a homemade dressing.
All of our Fast Food Recipes are first made for lunch at the Brooks offices to ensure they energize runners and don’t weigh you down on the run. Give this dish a try and let us know what you think.
Quinoa and Edamame Salad with Oranges
1 small shallot-chopped
1/4 cup rice vinegar
1/4 cup fresh orange juice
2/3 cup olive oil
Salt and pepper to taste
1 cup quinoa
1 16-oz package frozen edamame-cooked according to package directions
1 large carrot-shredded
1 pint cherry tomatoes
1 bunch flat leaf parsley-chopped
1/2 cup sliced almonds
For the dressing, combine the shallot, vinegar, and orange juice in a blender and process until well combined. With the blender running slowly, next add olive oil and blend until combined. Add salt and pepper to taste.
For the quinoa, bring a pot full of salted water to a rolling boil. Stir in quinoa and cook until the “tails” just begin to separate, about 10 minutes. Strain and rinse in cold water.
Lastly, toss quinoa with edamame, carrot, cucumber, tomatoes, oranges and parsley with about half of the dressing, adding more if needed. Top with almonds, serve!