March 19, 2015

quinoa edamame mexican salad


With nothing but rain coming down, here is a recipe for those sweet summer days that are on their way!  This salad is perfect for all things grilled... shrimp, fish, steak, chicken, etc.  If you would like to keep it vegetarian, just add some black beans, make some jalapeno cornbread, and dinner is served!:)

Leftovers are perfect.  I actually doubled this recipe and we ate it again yesterday on a bed of spinach, as a light dinner.  I just made some cilantro lime dressing and it was delicious!!! 

Servings 4-6 as a side
Total Time 25 minutes

  • 3/4 cup quinoa, rinsed and drained
  • 1 1/2 cups frozen shelled edamame, thawed
  • 1-2 ears of corn, kernels removed
  • 3/4 cup cherry tomatoes, halved or quartered
  • 3 green onions, sliced
  • 1/4-1/2 cup chopped fresh cilantro
  • 1/3 cup lime juice (2-3 limes)
  • 3 tablespoons olive oil

1.  In a large saucepan combine quinoa and 2 1/2 cups water. Bring to boiling, reduce heat to a simmer, and cover.  Cook for 15 minutes or until water is absorbed. Remove from heat and set aside to cool (you can put it in the fridge to cool quickly if you'd like).

2.  Meanwhile, in a large bowl combine the edamame, corn, tomatoes, onions, and cilantro. 

3.  Add the cooled quinoa, lime juice, and olive oil.  Toss to coat and season to taste with salt and pepper.  Enjoy!!!

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