Edamame-Quinoa Salad
Protein-rich quinoa serves as the base for this yummy salad. It gets an additional protein boost from edamame, vitamin C and lycopene from cherry tomatoes, and a hint sweetness from fresh corn. Chopped cilantro and fresh lime juice create a flavor profile that's bright and light for this healthy dish!Find the original recipe at Better Homes & Gardens. (Image courtesy of Andy Lyons on BH&G.)
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.
Nutrition Facts
Edamame-Quinoa Salad
Amount per Serving
Calories
233
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
4
mg
0
%
Potassium
434
mg
12
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
270
IU
5
%
Vitamin C
11
mg
13
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.