I love this salad because of the flavors, the textures and the colors! It’s easy to throw together and is a perfect side-dish for just about anything.
Edamame Quinoa Salad
Recipe Type: Salad, Side Dish, Lunch
Author:
Serves: 5 servings
Ingredients
- 1 1/2 cup cooked, cooled quinoa
- 16 oz frozen, shelled, edamame
- 1 1/4 cup frozen corn
- 2 green onions, sliced
- 1 red bell pepper, diced
- Several tablespoons roughly chopped cilantro
- 2 tablespoons olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Dash of cayene
Instructions
- Prepare quinoa if you haven’t already. Let cool.
- In a medium saucepan, bring about three cups of water to a boil. Add the edamame and corn and boil for about 3-4 minutes – just until tender. Drain and cool completely.
- In a large bowl, combine the cooled edamame, corn and quinoa and the green onion, red pepper and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt and spices until well combined. Drizzle over the salad and toss to coat.
- Best when served chilled.
Recipe adapted from RealHouseMoms
