Grainy Goodness

California Quinoa Salad

with mango, coconut and edamame

SOUND BITE

I love shopping at Whole Foods and I particularly like their California Quinoa Salad, which you’ll find on their spectacular salad bar. The flavors, the colors, the crunch! Sadly, the closest Whole Foods is an hour-long drive from my house. Naturally, this meant I had to create my own version of their irresistible salad.

What is Edamame, actually?

What is edamame, actually? Besides being a fun word to say, edamame are young, green soybeans — basically, baby soybeans that get harvested before they’re fully mature. 

They’re slightly sweet and a little nutty, with just the right amount of bite. 

Sweet. Nutty. Just the right amount of bite. I should steal that line for my Tinder profile! (Oh, settle down! I’m not on Tinder. That was last year.)

You’ve probably seen edamame served at sushi restaurants, still in their pods with a sprinkle of sea salt — but these little green gems are so much more than a snack. 

I definitely prefer them OUT of their pods and ready to eat. They’re sold frozen in pouches and all you have to do is thaw them.

Toss shelled edamame into salads, grain bowls or noodle dishes for a pop of color, a punch of plant-based protein and a nice bit of texture. 

One cup of edamame beans packs around 18 grams of protein and 8 grams of fiber—that’s very impressive—so they’re a great way to bulk up a salad and make it more satisfying, especially if you’re vegan or going meatless.

Plus, they’re an excellent source of vitamin K and folate, so they’re doing your body some favors while giving your salad some flavors!

Edamame is proof that good things come in small green packages.