I made this Quinoa Edamame Salad with sesame dressing for our BBQ last weekend and it turned out to be a winner! We had leftovers that were great for lunches all week. Packed with flavor and protein, this is a filling salad I’ll be making often.
By Erin Gleeson for The Forest Feast
This pesto uses scallions (a.k.a. green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on toasted bread to make little crostini, but you can also toss it in pasta with roasted vegetables. Bon Appetit!
By Erin Gleeson for The Forest Feast
