I was on the lookout for a hearty salad to serve as a side with salmon that I was preparing for Mr. Right and me. When I saw this colorful, easy, nourishing, and filling edamame quinoa salad recipe in a magazine (I think Better Homes and Gardens?), I knew it was the one. You will like this one, folks.
EDAMAME QUINOA SALAD
Source – BHG magazine, I think
1/2 cup quinoa, rinsed and drained
1 cup water
1 cup frozen shelled edamame, thawed
1 cup fresh or frozen whole kernel corn, thawed if frozen
1/2 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1/4 cup lime juice
2 tablespoons olive oil
Salt and ground black pepper
1. In a small saucepan, combine quinoa and 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.
If you don’t want to use salmon, this salad would taste great with this chicken recipe.
Okay. That’s it for this week, everyone. Thanks for spending part of your day with us. Be sure to check in tomorrow to see what we are featuring in our Seasons’ Saturday Selections.