I know quinoa has been somewhat of a divisive subject here on the ol’ Simmer, but that only makes me want to write about it more. So, here’s this! A recipe that my roommate Dayna actually whipped up and I have stolen from her, because it is sooooo good. Healthy, light, and packed with protein (edamame plus tofu plus yep, quinoa), this has become one of my favorite post-workout snacks and a lunch-on-the-go staple. It’s super easy to throw together and keeps well in the fridge for up to about a week.
At this point, a purple pepper and a yellow watermelon barely excite me. I get it. Change the color of a food and it’s like new again.
But what about actual new. Last year fresh ginger, with hot pink streaks and the stalks strung together to look like a tiara, totally pleased me. But like a drug addict, I needed more.
And then, there it was. Edamame. It wasn’t all that cute on the stem, brown and hairy. But it was more interesting than dipped in soy, as I boiled it and led it star in a succotash.
I crowned edamame as my favorite summer farmers’ market find. What was your warm weather food discovery before the autumnal equinox takes over later tonight?