Healthy and low calorie, this quinoa salad is also yummy and satisfying! Protein-rich quinoa mixes with edamame, cherry tomatoes, and fresh corn. It’s topped with fresh cilantro and drizzled with olive oil and fresh lime juice. It’s a fantastic dish full of bright flavor that’s good for you, too.
While technically a seed, quinoa is classified as a whole grain. It’s also considered a complete protein. This means it contains all nine essential amino acids our bodies need but do not produce on their own. It serves up 8 grams of protein and 5 grams of fiber per cup, and offers a host of other health benefits.
It’s also gluten free – good news for folks who may have a condition causing gluten intolerance.
In addition to its many health benefits, quinoa tastes good! It has a slightly nutty flavor, making it the perfect foundation for layering on vegetables, herbs, and dressings.
In this salad, we’re adding fiber-rich edamame (soy beans), cherry tomatoes that are high in vitamin C and lycopene, and fresh corn for sweetness. Chopped cilantro brings in a piquant note, a drizzle of extra virgin olive oil offers a bit of richness, and freshly-squeezed lime juice brightens everything up.
If you like a dressing with a little more depth, try our Cilantro Lime Vinaigrette. It’s a favorite in our house and a great way to use extra cilantro from the garden (or farmer’s market).
While this salad makes a wonderful side dish, it transitions easily to a main course with the addition of grilled chicken, steak, or even shrimp. It’s also a great vegan main dish!
Finally, this salad is perfect for your next potluck gathering. It’s easy to make and travels well, so enjoy it at home or with friends!
Edamame-Quinoa Salad
Ingredients
- ½ cup quinoa rinsed and drained
- 1 cup frozen shelled edamame thawed
- 1 cup fresh or frozen whole kernel corn thawed if frozen
- ½ cup cherry tomatoes halved or quartered
- ¼ cup chopped fresh cilantro
- ¼ cup lime juice freshly squeezed
- 2 tbsp. extra virgin olive oil
Instructions
- In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Cover; simmer for 15 minutes or until water is absorbed. Remove from heat; set aside and allow to cool.
- While the quinoa is cooling, combine the edamame, corn, cherry tomatoes, and cilantro in a large bowl.
- Add the cooled quinoa and gently toss to combine.
- Add the lime juice and olive oil; toss to coat. Taste and add more lime juice and/or olive oil as desired.
- Season to taste with salt and pepper and serve.
Notes
- Always rinse raw quinoa before cooking. It removes impurities that can cause a bitter flavor.
- Fresh corn is recommended for this dish. If fresh is unavailable, frozen corn kernels work well. Thaw and add them as noted in the instructions.
- If you prefer a dressing with a little more oomph, try our Cilantro Lime Vinaigrette.