You may have heard edamame and quinoa being called superfoods for their nutritional benefits. In this salad dish, we just call them delicious. Both packing a lot of protein, this salad is great for vegetarians who may not have as much protein in their diets as meat eaters. But with such few ingredients and simple preparation, we think both vegetarians and meat eaters will enjoy this recipe. Let us know what you think!
INGREDIENTS
- Ā½ cup of quinoa, prepared according to package instructions
- 1 cup shelled edamame, thawed if frozen
- 1 cup yellow corn, thawed if frozen
- 1 cup halved or quartered cherry tomatoes
- Ā¼ chopped fresh cilantro
- Ā¼ cup fresh lime juice
- 3 tablespoons Olive This! Wild Anithos Dill Olive Oil
- salt and freshly ground black pepper
DIRECTIONS
Prepare the quinoa according to package directions. Ours called for adding 1 cup of water to the Ā½ cup of quinoa. We brought it to a boil and reduced the heat and covered it; letting it simmer for about 12-15 minutes. Fluff with a fork when done.
Prepare the remaining salad ingredients by measuring out the frozen vegetables, cutting the cherry tomatoes and cilantro, and juicing the limes.
Combine all the salad ingredients in a large bowl. Mix in the lime juice and dill olive oil. Toss well to coat. Season liberally with salt and pepper to taste. Dig in!
MAKES 4 SERVINGS
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Ā