I love edamame, so when I saw this edamame, corn and quinoa salad recipe from Eating Well Living Thin on a friend’s Pinterest board the other day, I put the ingredients on my grocery list. It just looked too beautiful to resist, and plus, I always appreciate a good quinoa recipe. This salad is quick to toss together — mine’s chilling in the fridge now as a side dish to roasted chicken drumsticks tonight, and I can’t wait to eat it. I snuck a taste before putting it away to chill, and it’s very light and refreshing — a little tangy with just enough kick. The corn adds sweetness, the red bell pepper lends a nice crunch, and the edamame makes it a satisfying salad.
I think this will become a regular in my spring/summer meal rotation because of how easy and healthy it is. The leftovers will keep well, too, which means if I make a lot of it, I’ll have an easy side dish or light lunch on hand for a few days.
Makes 8 1/2-cup servings
- 2 cups frozen, shelled edamame
- 1 cup frozen corn
- 1 cup cooked, cooled quinoa
- 1 green onion, sliced (just the 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 of cayenne**
*I’m not a fan of cilantro or raw green onions, so I skipped these two ingredients.
**For those of you with little kids: I did add the chili powder and cayenne, and they give the salad a great flavor boost without making it too spicy for the kids. Jack is very sensitive to spicy foods, and I don’t think even he would react to the tiny amount of spiciness in this.
Bring a pot of water to a boil, then add the edamame and corn for just a minute (don’t overcook them!). Drain well and cool completely.
In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.