You may have heard edamame and quinoa being called superfoods for their nutritional benefits. In this 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!
- ½ 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
- ¼ chopped fresh cilantro
- ¼ cup fresh lime juice
- 3 tablespoons Olive This! Wild Anithos Dill EVOO
- salt and freshly ground black pepper
Prepare the quinoa according to package directions. Ours called for adding 1 cup of water to the ½ 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.
MAKES 4 SERVINGS
Have a comment? We’d 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).
Want to print this recipe without all the photos? Use the green print button above the feature photo at the top of this page and you can print with or without the images. Once you’re in the print module look in the header for the checkbox that says “Remove Images”.
1,374 total views, 1 views today