Broccoli Stem, Quinoa, and Edamame Salad

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
• 1/8 teaspoon black pepper, plus more to taste

Directions

1. Add the quinoa, salt, and 1/2 cup water to a small saucepan. Bring to a boil. Reduce heat to low and cover. Simmer for 10 minutes. When finished cooking, all the water should be absorbed and the grains will be cooked and fluffy.

2. Using a chef’s knife, trim away the outer layer of each broccoli stem to make a rectangle of only the soft inner flesh. Place one stem flat on your cutting board. Using even strokes of a vegetable peeler, shave off thin ribbons of broccoli. Continue with the rest of the stems. You should have 21/2 to 3 cups of broccoli ribbons when you’re done.

3. Bring a small saucepan of water to boil. Place the stems and frozen edamame into the boiling water. Blanch for 2 minutes. Fill a large bowl with ice water to create an ice bath. Using a large strainer, drain the vegetables and then immediately place the strainer with vegetables in the ice bath. Drain and pat dry with a clean tea towel or paper towels.

4. Cut the stem end off the radicchio and remove 5 nice leaves. Tear these into bite-size pieces in a large mixing bowl. Add the broccoli stems, edamame, and cooked quinoa.

5. Cut the pomegranate in half. Grasp one half of the fruit in one hand, cut side down, over a large bowl. Take a large wooden spoon with the other hand and hit the back of the pomegranate. This will release the seeds into the bowl. Continue until you have about 1/2 cup. Add to the salad, saving a few for garnish.

6. In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well. Taste and adjust seasoning with a little salt and pepper. Divide evenly onto four salad plates and garnish with additional pomegranate seeds. Serve immediately.

Makes 4 servings

Originally published with the article Forget Compost by Edward Lee in Organic Gardening magazine February March 2013.