INGREDIENTS
- 1 cup dry quinoa
- 1 1/2 cups water
- 12 oz edamame pods or 1 cup shelled cooked edamame
- 1 cup corn canned or thawed from frozen
- 1 red bell pepper diced
- 1 cup chopped tomatoes (grape, cherry, Roma, or any other variety)
- 1/2 medium red onion, chopped
Dressing
- 1/4 cup fresh squeezed lime juice
- 3 Tablespoons olive oil
- 1 clove garlic smashed and minced
- 1/4 cup chopped cilantro leaves plus extra to garnish
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
DIRECTIONS
1. First rinse and drain your quinoa using a mesh strainer or sieve. Add water to pot and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edamame as needed.
3. For the dressing, combine all the ingredients listed in a small bowl and whisk together.
4. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. For a chilled salad, chill your quinoa in the freezer for 10-15 minutes before serving.
5. Add edamame, corn, diced bell pepper, chopped tomato, and chopped red onion. Whisk dressing once more then pour over salad. Mix well and serve at room temperature for tastiest results!
NOTES
- This salad can be served room temperature or cold
- This meal can be easily prepared in advance.
- Keep leftovers in the refrigerator for up to 5 days.
NUTRITION FACTS
YIELD: 6 1-cup servings
Calories: 223cal, Carbohydrates: 28g, Fiber: 4.5g, Sugar: 4.6g (0g added sugar), Protein: 7.5g, Fat: 9.9g, Saturated fat: 1.2g, Cholesterol: 0mg, Sodium: 256mg
SOURCE: Adapted from Peas and Crayons