1 cup quinoa, rinsed well
1 package frozen shelled edamame
1/2 cup pinenuts, toasted
1 red and 1 yellow pepper, diced
1 red onion diced
1/2 cup dried cranberries
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2-3 tablespoons sugar
1 teaspoon Kosher salt and pepper to taste
1/2 cup olive oil
Cook quinoa in 2 cups of boiling water for 13-15 minutes. Cook edamame in 6 cups of boiling slightly salted water for 5-6 minutes. Add edamame, pinenuts, peppers, onions and dried cranberries.
For the dressing: Whisk together white wine vinegar, Dijon mustard, sugar, kosher salt and pepper with the olive oil in a small bowl.
Pour the dressing over the salad. Toss and serve at room temperature.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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