Broccoli Stem Quinoa and Edamame Salad
Ingredients
- FOR THE SALAD:
- 1/4 cup quinoa, rinsed well and drained
- 1/4 teaspoon salt
- 5 broccoli stems
- 3/4 cup frozen, shelled edamame
- 1 small head of radicchio
- 1 pomegranate
- FOR THE DRESSING:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon shallot, minced fine
- 1 teaspoon grated ginger
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon salt, plus more to taste
- teaspoon black pepper, plus more to taste
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