I’ve always liked to just make stuff up – not in a bad or dishonest way – but in a good way (you know…in a creative way). And I think it’s because I’ve always liked to do just do my own thing, or not color inside the lines, so to speak. For example, the other night we were celebrating my mom’s 86th birthday and we were talking about the tilted wine glasses (the ones without the stems designed to help the wine breath). One of my brothers was saying that he hated them because they weren’t symmetrical, but I on the other hand loved them because they weren’t! I always like things a little different and little unique. This salad definitely fits into that category. It’s the perfect kind of salad for me, because it’s a salad, but sort of not a salad. Beside that, it’s healthy, delicious, a little savory with a slight tang to it. It’s also satisfying alone, or great as a side dish. By the way, this was a special dish because it was included in a dinner that happened to the first time I cooked for my gorgeous boyfriend. ; )
Black Quinoa Edamame and Tomato Salad
Serving size: 2
Ingredients
1/2 c Black Quinoa – cooked
1 c Edamame – I used the frozen, cleaned and shelled. Just cook according to package directions
about 8 cherry tomatoes, rinsed and sliced in half
1/2 avocado, diced into small square pieces
Dressing
1 tbls extra virgin olive oil
1/2 – whole fresh squeezed lemon – depending on how tangy you taste is ; )
a few drops of sesame oil
tiny splash of red wine vinegar, or brown rice vinegar
about a tsp of Tamari – or soy sauce – I like the gluten free tamari!
freshly ground pepper, optional
1 fresh clove of garlic, minced (that’s optional too)
Preparation
– First spoon the edamame in a shallow bowl.
– The next “layer” is the tomatoes.
– Then the edamame, followed by the avocado.
note – of course you can just toss everything together any way you like, but I sort of like the way it looks slightly layered.
– In a small bowl, lightly mix the dressing.
– Drizzle over the salad, lightly toss, and then add some black pepper.
– You can garnish with a little chopped fresh parsley if you like.
Serving suggestion:
The other night I served this with a tofu and cauliflower curry dish and it seemed like a great compliment. I think it’s also great as a lunchtime salad.
Enjoy!
"Creative Fusion" Yum!! Talking about healthy foods, way to go Jodi 🙂
Hi Jodi,
Your food is so fresh and beautiful! I put myself on your followers list. I have a feeling there'll be many recipes I make from here.
Laura