- 1 cup red quinoa
- 2 3/4 cups water
- 3/4 teaspoon salt
- 1/2 cup frozen edamame
- 1–2 tablespoons olive oil or more to taste
- Rinse the quinoa by placing the quinoa in a fine mesh strainer and placing the strainer in a bowl of water. The quinoa should be completely submerged in water. Stir it around with your hand for a minute or so and then wait for the quinoa to settle back into the strainer . Lift the strainer up and pour out the water. Repeat a couple more times until the water you pour out is completely clean. Drain the quinoa.
- Pour the quinoa into a large saucepan. Add water and bring the water to a boil. Stir in salt, reduce heat to low and cover. Simmer gently until quinoa is tender, 20-30 minutes, stirring the quinoa occasionally to prevent sticking. When quinoa is done, add frozen edamame and cook for 1 minute more until edamame is just tender. Drain the quinoa mixture in a fine mesh strainer to remove any excess water.
- Pour quinoa mixture into serving bowl. Taste and adjust salt as needed. Drizzle olive oil over the quinoa mixture, and stir gently until olive oil is evenly mixed in.
Recipe adapted from Chef Monica Pope.