When we lived in Germany we used to go to Asian food stalls inside supermarkets or on the street and buy some little trays for dinner when we didn’t feel like cooking and wanted Asian food. I always saw the edamame pods and it piqued my curiosity, but I never dared, until one day I decided and tried them. At first I tried to eat the whole pod and the shell was very hard, so I decided to peel it and the beans that were inside were very tasty.
A couple of months ago I realized that they sold frozen edamame in the supermarket, but between the move and Christmas I let it go and last week we bought a bag to see how it was. The good thing is that it cooks in a very short time, the bad thing is that you have to peel the pods, but the effort is worth it because it tastes great.
- 500 g de edamame congelado (1 libra)
- 1/2 taza de quinoa cruda (100 g)
- 1/2 taza de lombarda (35 g)
- 1/2 pimiento rojo
- Un par de puñados de germinados
- Un puñado de cacahuetes pelados y troceados
Para el aliño:
- 2 cucharadas de aceite de oliva virgen extra
- 1 cucharadita de semillas de sésamo
- 1 cucharadita de tamari o salsa de soja
- 1 cucharadita de vinagre de manzana
- 1/2 de cucharadita de ajo en polvo
- 1/4 de cucharadita de jengibre en polvo
- We use frozen edamame pods, like this We cook them according to the instructions on the package. Then we peel them and reserve the edamame.
- While the edamame is cooking, cook the quinoa according to the package directions. You can see how we prepare it in this entry.
- Chop the red cabbage and the red pepper.
- To make the dressing you just have to mix all the ingredients until they are well integrated.
- When the edamame and quinoa are cool, we can assemble our salad. In a large bowl, add the edamame, quinoa, vegetables and dressing. Mix well.
- To decorate we sprinkle sprouts and peanuts on top.
- We can keep it in the fridge in an airtight container for about 5 days.