Quinoa Corn Edamame Salad

By Hester

This Quinoa Corn Edamame Salad is an excellent source of fiber, protein and calcium – and it will keep you feeling fuller longer than any greasy burger would. Quinoa and edamame are both packed with protein, fiber, iron, B vitamins, magnesium, zinc, folate and vitamin K. Plus they’re also both low in fat. If you haven’t tried these two gems yet, you really should – they are SO good for you!

Ingredients

• 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
• 2 Tbsp minced fresh cilantro
• 1 1/2 Tbsp olive oil
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp freshly squeezed lime juice
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/4 tsp dried thyme
• 1/8 tsp freshly ground black pepper
• dash of cayenne

Preparation

Step 1

STEP 1:
Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

STEP 2:
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

STEP 3:
In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.

While this salad is intended to be served cold, It is really enjoyed good warmed up, too.