Zesty Edamame

  • 1 bag (1.1 lb/500 g) frozen edamame
  • Zest of 1 lemon
  • ½ tsp (2mL) coarse sea salt, or to taste
  • 1/8 tsp (0.5 mL) red pepper flakes


Fill a saucepan with water and bring to a boil. Add edamame and return water to a boil. Continue to boil for 3 to 4 minutes, then remove from heat and drain.

Place edamame in a serving bowl and toss with lemon zest, salt and red pepper flakes. Serve warm.

Quinoa Tabbouleh

  • 4 cups (1 L) cooked quinoa
  • 1 ½ cups (375 mL) diced cucumber
  • 1 cup (250 mL) finely chopped parsley
  • ¼ cup (50 mL) chopped mint
  • 1 cup (250 mL) chopped tomato
  • 2 green onions, chopped
  • ¼ cup (50 mL) freshly squeezed lemon juice
  • 1 Tbsp (15 mL) extra virgin olive oil
  • 3 cloves garlic, crushed
  • ½ tsp (2 mL) coarse sea salt, or to taste


In a large bowl, toss together quinoa, cucumber, parsley, mint, tomato, green onion, lemon juice, olive oil, garlic and salt.

Cover and refrigerate for at least 2 hours before serving.