INGREDIENTS
- 1 cup dry quinoa
- 1 ½ cups water
- 12 oz edamame pods or 1 cup shelled cooked edamame
- 1 cup corn, canned (drained and rinsed) or cooked from frozen
- 1 red bell pepper, diced
- 1 cup chopped tomatoes (grape, cherry, Roma, or any other variety)
- ½ medium red onion, chopped
For the dressing:
- ¼ cup fresh squeezed lime juice
- 3 tablespoons olive oil
- 1 clove garlic, smashed and minced
- ¼ cup chopped cilantro leaves, plus extra to garnish
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
DIRECTIONS
- First, rinse and drain your quinoa using a mesh strainer or sieve. Add quinoa and water to a pot and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 10-15 minutes, or until quinoa is fluffy and all liquid has been absorbed. Let sit for 5 minutes off the heat, then fluff with a fork.
- While the quinoa cooks, use this time to prep remaining ingredients and steam your corn and edamame as needed. Be sure to follow the package cooking instructions if using frozen corn or edamame. Please note that to ensure food safety, frozen vegetables must be cooked, not just thawed, before they are added to a dish.
- For the dressing, combine all the ingredients listed in a small bowl and whisk together.
- 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 refrigerator for 10-15 minutes before next step.
- 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!
Variations & Tips
- 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 servings (about 1 cup per serving)
Calories: 223 per serving, 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