Garlic, Edamame and Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups water
• 1/4 teaspoon kosher or sea salt
• 1 tablespoon extra-virgin olive oil
• 2 medium shallots, sliced
• 3 cloves garlic, minced
• 2 cups (8 ounces) shelled edamame
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar
• Fresh cracked black pepper, to taste
• 4 medium radishes, sliced
• 1 medium cucumber, diced
• 1/4 cup chopped fresh herbs (cilantro, mint or Thai basil)
• Soy sauce, for drizzling

Instructions:

1. In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10-15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
2. Heat a medium skillet over medium-high heat. Add the oil, then add the shallots and garlic. Cook until soft, about 1 minute. 
3. Stir in the edamame, soy sauce, rice vinegar, and cook for 2 minutes or until heated through and edamame is tender. Season with black pepper and set aside to cool.
4. In a large bowl, toss together the quinoa, edamame mixture, radishes, cucumbers, and herbs. Drizzle with soy sauce to taste. Serve at room temperature or chilled.

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