{"id":30183,"date":"2013-08-24T23:56:34","date_gmt":"2013-08-25T03:56:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30183"},"modified":"2013-08-25T00:26:58","modified_gmt":"2013-08-25T04:26:58","slug":"quinoa-edamame-salad%e3%82%ad%e3%83%8e%e3%82%a2%e3%81%a8%e6%9e%9d%e8%b1%86%e3%81%ae%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30183&lang=en","title":{"rendered":"Quinoa Edamame Salad
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\"14\"<\/a><\/p>\n

Quinoa Edamame Salad<\/strong><\/p>\n

Terry and I were at the new Whole Foods in Maple Grove a few nights ago. We went there not for grocery shopping but for dinner. I didn’t want to cook dinner that night and we started thinking about where we should go. It’s hard to find a place that has good tasty plant-based food options. We remembered the deli section at the Whole Foods a few weeks ago when we were checking out the place. So we decided to give it a try. My only complaint was that the potato in the vegetable curry was somewhat under-cooked, but other than that everything I tried was very good. I had some kind of grain salad with edamame and parsley. I liked it so much that I decided to try the combination with quinoa. This salad is so good. It’s super easy to make once you master making fluffy quinoa. (Mushy quinoa just won’t do). I made this salad with an intention to bring to our big family get-together, so I refrained from adding any exotic spices. But I think spices such as cumin or curry powder will probably go well. Or you can also add mustard or freshly grated ginger to dressing to give extra zing.<\/p>\n

Quinoa Edamame Salad: cooked fluffy quinoa (note to myself: one part quinoa, one and half parts water), cooked edamame, shredded carrot, chopped parsley, Craisin, golden raisin, dressing (white vinegar, canola oil, cane sugar, salt, pepper)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Quinoa Edamame Salad Terry and I were at the new Whole Foods in Maple Grove a few nights ago. We went there not for grocery shopping but for dinner. I didn’t want to cook dinner that night and we started thinking about where we should go. It’s hard to find a place that has good […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-30183","post","type-post","status-publish","format-standard","hentry","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30183"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30183\/revisions"}],"predecessor-version":[{"id":30201,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30183\/revisions\/30201"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}