Edamame Quinoa Salad

Gavin and I tried this recipe tonight, which comes from a Better Homes and Gardens magazine. It’s hard to find their recipes online to bookmark, so I am saving it here!

Edamame Quinoa Salad

Total Time: 30 minutes

Serving Size: 4 servings

Ingredients

  • 1/2 cup Quinoa, rinsed and drained
  • 1 cup Frozen shelled edamame, thawed
  • 1 cup Fresh or frozen whole kernel corn, thawed if frozen
  • 1/2 cup Cherry tomatoes, halved or quartered
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Lime juice
  • 2 TBSP Olive oil

Cooking Directions

  1. In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until water is absorbed. Remove from heat; set aside.
  2. Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa; toss to combine. Add lime juice and olive oil; toss to coat. Season to taste with salt and pepper.

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