Edamame, Corn and Quinoa Salad Recipe

Name: Edamame, Corn and Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Cooked; 2 ears Fresh Corn; 1 cup Shelled Edamame (frozen); 1/4 whole Red Onion, Thinly Sliced; 2 Tablespoons Fresh Lemon Juice; 1/2 teaspoons Red Wine Vinegar; 1 clove Garlic, Minced; 4 whole Fresh Basil Leaves, Finely Chopped; 1/4 cups Olive Oil; Kosher Salt To Taste; Ground Black Pepper To Taste

Servings: persons

1 cup Quinoa, Cooked
2 ears Fresh Corn
1 cup Shelled Edamame (frozen)
1/4 whole Red Onion, Thinly Sliced
2 Tablespoons Fresh Lemon Juice
1/2 teaspoons Red Wine Vinegar
1 clove Garlic, Minced
4 whole Fresh Basil Leaves, Finely Chopped
1/4 cups Olive Oil
Kosher Salt To Taste
Ground Black Pepper To Taste

1
Cook quinoa as directed on the package.
2
Once cooked and fluffed with a fork, set aside.
3
Fill a medium-sized pot with water and heat over high heat until boiling.
4
Remove kernels from ears of corn and place into boiling water for 4-5 minutes.
5
During the last minute of cooking, add frozen edamame.
6
Remove from heat and drain corn and edamame.
7
In a small mixing bowl, combine all the ingredients for the dressing and stir vigorously to combine.
8
Combine the corn, edamame, quinoa and red onion in a large mixing bowl.
9
Drizzle with dressing and stir to combine.
10
Season with kosher salt and/or ground black pepper, to taste.
11
Enjoy!

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Quinoa, Cooked, 2 ears Fresh Corn, 1 cup Shelled Edamame (frozen), 1/4 whole Red Onion, Thinly Sliced, and more.

Yes, Edamame, Corn and Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame, Corn and Quinoa Salad

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