Roasted Edamame with Sea Salt
10min
20min
2
336
Chef's Note
For maximum flavor, try roasting the edamame until they just begin to blister. The quinoa adds substantial protein and makes this a complete snack. You can eat the edamame by pulling the pods through your teeth to extract the beans - discard the pods as they're not edible. For variety, try adding different spice blends like smoked paprika or curry powder.
Tags
Ingredients
4 cups frozen edamame in pods
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon lemon zest
1 cup quinoa
2 cups water
1 tablespoon lemon juice
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Rinse 1 cup of quinoa under cold water using a fine mesh strainer. Add to a pot with 2 cups of water, bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed.
- 3
While quinoa cooks, thaw 4 cups of frozen edamame pods by placing them in a colander and running under warm water for 2-3 minutes.
- 4
Pat the edamame dry with paper towels to remove excess moisture.
- 5
In a large bowl, toss the edamame pods with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper until evenly coated.
- 6
Spread the edamame in a single layer on the prepared baking sheet.
- 7
Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the pods are slightly browned and crispy.
- 8
Remove from oven and immediately sprinkle with 1 teaspoon of sea salt and 1 teaspoon of lemon zest.
- 9
Fluff the cooked quinoa with a fork and stir in 1 tablespoon of lemon juice.
- 10
Divide the quinoa between two bowls and top with the roasted edamame pods.
Nutrition Information (per serving)
336
20g
42g
10g
Reviews (0)
No reviews yet
Be the first to review this recipe!