Time: well, the prep takes forever
Taste: AMAZING and worth it (every once in a while)
From: But My Family Would Never Eat Vegan! cookbook
Note: the prep is a lot... but.... tastes so good! Also, you will need a GIANT stove top pan to cook this in.. I use my giant wok!
My advice, after making this a few times, is to do the prep, and then walk away and do something else for a while, and then come back and cook/assemble the recipe... since, it is a lot!
But, you get a TON of it. It will last you for days and days.
If you are apprehensive about whether or not you will even like this (and- don't get me wrong- this salad does have a VERY unique taste to it!) I recommend you make it to bring to a large potluck or picnic or something. Then, if you like it, you can store it away and just bring something else. If you don't like it, you can bring it to the event, and get rid of it that way. Wait, this sounds bad.
YOU WILL LOVE IT! It's just... very, very, very different. I happen to LOVE every ingredient on this list... but... if you don't, I am certain you can just omit it and use the rest to get a similar result.
INGREDIENTS TO PREP:
(get ready. this will take you some time!)
Things that need cooking:
1 cup quinoa, cooked (which will result in 2-3 cups when done)
1 1/2 cups of shelled edamame, boiled and cooled (I buy mine at Trader Joe's or Wegmans)
Get your knife out for...
1/2 onion, diced
1 pound of brussels sprouts, sliced up into ribbons
1 medium zucchini, diced small
3ish cups of either kale or chard, sliced into small strips
1/2 cup fresh basil, sliced into very small strips
Grate THEN squeeze:
1 tablespoon lemon zest
1/4 cup lemon juice
Also:
1 tablespoon maple syrup (probably optional, but, I happen to have it, so I used it)
1/2 cup pistachios (these, in my opinion, REALLY MAKE IT!!!!!! Do not skip!)
So, at this point.... you should have a mountain of vegetables! The list seems so small, but once you actually slice everything up- you will have A LOT.
This is where I recommend you go take a break.
OK, now to cook:
In a GIANT WOK (or equivalent):
Heat onions. Stir until half way translucent. Add the brussel sprouts. You may need to add a bit of water. Stir, scraping sides, until they begin to brown. Add zucchini. Good luck, at this point, your wok is getting very full! Don't worry, it will "cook down" a little. Add kale/chard, and really start stirring and cooking down. The "browning" of the greens is a good thing- makes them taste quite good!
Once the zucchini is cooked enough to your liking, add the edamame and quinoa, and stir together. At this point, yes, I know, this is a massive salad. Because you have already boiled the quinoa and edamame, you don't need to "cook" this salad any more.
Turn the heat off (but you can keep working from the stove).
Add the basil. Stir up. Then add the lemon zest and juice and maple syrup. Really stir up! Lastly, add the pistachios.
This salad can be served warm, or cold. I prefer... well I love them both. The first time I had this salad, I was a little taken back by the fresh basil and lemon. It really changed the direction of how I thought it would all taste. Now, I LOVE serving this with fresh lemon slices to really add the the zesty fresh flavor. Very, very yum.
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