Meatless Monday–Watercress and Quinoa Salad

It’s been a little while (too long!) and I am so glad to bring you another Meatless Monday recipe.  This super healthy and exceptionally flavorful recipe comes from Cookie and Kate, a blog I’ve been loving lately.  Kate’s blog is packed with colorful, enticing, vegetarian fare.  I’ve already got quite a long list of her recipes on my must make list.  If the rest of them are anything like this (and I think they will be) I am going to be a very happy, very full girl.  And I’m okay with that 🙂

Watercress and Quinoa Salad

adapted from Cookie and Kate

Ingredients:

Ginger Vinaigrette:

1 (1-in.) piece of ginger, grated or finely chopped (if grated on a Microplane, you don’t need to peel it)

3 cloves garlic, minced or pressed

2 TBSP rice wine vinegar

2 TBSP peanut oil, olive oil or vegetable oil

2 TBSP toasted sesame oil

2 TBSP reduced-sodium tamari or soy sauce

1/2 tsp. honey 

healthy pinch red pepper flakes
salt and black pepper, to taste

Salad:

1 big bunch watercress, very roughly chopped

1 yellow or orange bell pepper, chopped

2 to 3 stalks of celery, thinly sliced and roughly chopped

1/4 c. green onion, chopped (both white and green parts)

1 1/2 c. shelled edamame (I used frozen)

1 1/2 c. cooked quinoa, any color (I use a 3:1 ratio of water to quinoa, draining any excess water after cooking)

Directions:

1.  To make the dressing, whisk all ingredients
together and set it aside.  Alternately, put all ingredients in a jar, seal well, and shake vigorously to combine.  (Make the dressing at least an hour in advance to allow the flavors to bloom.

2.  Rinse the quinoa in a mesh colander and then cook according to package directions.  At end of cooking time, remove lid, drain any excess water, and fluff quinoa.

3.  Near the end of quinoa’s cooking time, cook the edamame.  Bring a pot of water to a boil
and pour in frozen edamame. Reduce heat to a simmer and cook until the
edamame is warmed through, 4-5 minutes. Drain, and set aside to cool slightly.

4.  Toss the watercress, pepper, celery, and onion in a large bowl.
Once the edamame and rice have cooled, add them to the bowl and toss.
Whisk or shake dressing once more and pour into the bowl.  Toss well to combine.
Serve at room temperature or chilled.  Serves four as a main dish or six as a side.

*Congratulations Stephanie, commenter #100!  You are the winner of last week’s giveaway.  Enjoy your Williams-Sonoma gift card and Cocktail Parties book!