Quinoa, Corn And Edamame Salad Recipe

Name: Quinoa, Corn And Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 cup quinoa, cooked; 2 ears sweet corn; 1 small red onion, finely diced; 1 red bell pepper, cut in small dice; 1/2 cup thinly sliced celery, from the tender inner stalks; 4 or 5 radishes, sliced; 1/2 cup fresh or thawed frozen edamame; 2 ounces feta, cut in small dice (about 1/2 cup, optional); 1 jalapeno or serrano chile, minced; 1/2 cup chopped cilantro; For the dressing:; 2 tablespoons fresh lime juice; 1 garlic clove (more to taste), finely minced or pureed; 1/4 cup extra virgin olive oil; Salt to taste

Servings: persons

For the salad:
1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeno or serrano chile, minced
1/2 cup chopped cilantro
For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste

1
1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
2
2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
3
3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
4
Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.
5
Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein
6
Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the salad:, 1 cup quinoa, cooked, 2 ears sweet corn, 1 small red onion, finely diced, and more.

Yes, Quinoa, Corn And Edamame 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.

That's it — enjoy your meal!

Quinoa, Corn And Edamame Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions