QUINOA, CORN & EDAMAME SALAD

By BobD

Ingredients

• For the salad:
• Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
• 1 cup quinoa, cooked
• 2 ears sweet corn
• 1 small red onion, finely diced
• 1 red bell pepper, cut in small dice
• 1/2 cup thinly sliced celery, from the tender inner stalks
• 4 or 5 radishes, sliced
• 1/2 cup fresh or thawed frozen edamame
• 2 ounces feta, cut in small dice (about 1/2 cup, optional)
• 1 jalapeño or serrano chile, minced
• 1/2 cup chopped cilantro
• For the dressing:
• 2 tablespoons fresh lime juice
• 1 garlic clove (more to taste), finely minced or pureed
• 1/4 cup extra virgin olive oil
• Salt to taste

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.