For the salad:
For the dressing:
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.