|3 cup||edamame beans — shelled|
|1-2||garlic — cloves, crushed|
|2||radishes — halved|
|1 cup||micro greens — or basil|
|1 Tbs||cumin — ground|
|1-2 tsp||fresh chillies — 573|
|1/4 tsp||dried chilli flakes|
|salt and freshly ground black pepper — to taste|
Prepare the quinoa by placing it in a saucepan with plenty of water. Bring to a boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water, and leave to dry.
Throw the edamame into a pan of boiling water, bring back to a boil, and immediately drain in a colander. Refresh with cold water and leave to dry.
Take the lemons and use a small sharp knife to slice off the top and base. Stand each one on a chopping board and cut down the sides, following the natural curve, to remove the skin and white pith. Over a large mixing bowl, cut in between the membranes to release the individual segments into the bowl. Squeeze the juice from the membranes into the bowl with the segments. (The goal is to get as much of the fruit and the juice—minus the peel and membrane—into the bowl.)
Peel and stone the avocados. Slice them thinly, then add them to the bowl and toss to cover them in the lemon juice.
Once the quinoa is dry, transfer it to the bowl with the avocados. Add the edamame, garlic, radishes, half the microgreens (or basil), cumin, olive oil, chili flakes, and salt and pepper to taste.
Toss very gently, without breaking the avocado. Add more salt and pepper as needed. Plate and garnish with the remaining microgreens or basil.
You can also use broad beans instead of edamame. Prepare as above, but remove the skins of each bean after cooking by gently pressing each bean with your fingers to remove the skins.
Reprinted with permission of “The New Vegan Cookbook” by Lorna Sass.
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