QUINOA CORN EDAMAME SALAD
It is no secret that I love quinoa and eat it every chance I get! This salad is a re-make and a new favorite of mine – very light, summery, and fresh. The original had barley, but quinoa is so…NOW! I also cut the amount of corn in half, and added the edamame, some chili powder, and lime. It’s a completely different salad than what I started with and, frankly, I’m thrilled!
These are fabulously complex carbs that give staying power to fuel you up. And the added protein from the quinoa and the edamame keeps you full longer. (You could add some diced chicken to this, if you felt so inclined.)
It may seem like you won’t have enough dressing, but it’s just right.
~~~~
.
.
2 cups frozen, shelled, edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just green parts)
1/2 red sweet bell pepper, diced
1 tablespoon minced fresh cilantro
1 1/2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
Dash cayenne
.
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle over the salad and toss to coat. Cover and chill for at least two hours. Makes approx 8 (1/2 cup) servings.
Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg
eatingwelllivingthin.wordpress.com 
Your photography of this salad is gorgeous! I have recently come to appreciate quinoa, as well as edamame. I plan to give your recipe a try. Thanks for sharing this!
Gorgeous photos, and it sounds amazing! I love quinoa and edamame, so I’ll definitely be trying this.
I love edamames! if you roast them they are delicious salad topper!
This looks so good. I can’t wait to give this one a try.
mmm…another great looking dish!
It looks fantastic (and healthy)!
Looks delicious! I’ll have to try it 🙂
I just finished eating this and it was great! I doubled the recipe so my boyfriend and I could eat it all week for our lunches. I’m looking forward to eating it again tomorrow!
I’m a big quinoa fan myself. Nice recipe – can’t wait to give it a try!
This is right up our alley! We make a bazillion version of quinoa salad’s but haven’t tried the chili powder/dried thyme mix. Looks great!
Looks great! I’m always look for new recipes using quinoa!
I’m just getting into quinoa and this looks like a delicious summer salad I’ll be making frequently.
I make this all the time and I love it! With the veggies, grains, and protein, it’s a lunch on its own or a great side dish. It’s so easy to make the night before. Thanks!!
This sounds great will give it a try
I literally just finished cleaning my kitchen after creating this yummy recipe! Thanks for sharing.
Will definately try this. I love cilantro but have a hard time buying a bunch of cilantro to only use 1 tablespoon in a recipe. Have you found a way to preserve this for future use?
I love the stuff, too…so fragrant and fresh!
You can freeze the sprigs in little zip loc bags and take as much as you need to use.
Or chop and freeze in ice cube trays. Add a tablespoon or so and JUST cover with water. When set, unmold and store in freezer bags. This method works best for soups or sauce, etc.
That looks amazing!!!! Must try it!
Made this last night. New to using Quinoa and LOVED it. Great for lunch the day after too. Wrapped it up in lettuce for a quick easy lunch on the go.
So delicious! I’ve made this twice already and I just LOVE it! I could eat this everyday for the rest of my life (I really like it that much).
yummy (even though we couldn’t wait and ate it warm)! our new favorite quinoa salad for sure.
Do you have the nutrition facts for this salad? I would love to share it on http://www.proteinartist.com
They are at the very bottom of the recipe!
Oh, I see it! Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg Thank you so much.