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.

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 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.

Quinoa, Corn And Edamame Salad

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