If you had told me a year ago that I’d be posting an Edamame, Corn and Quinoa Salad on my blog, I would have said you were crazy. In fact, I probably would have asked, “What’s quinoa?”
Now, if you would have told me that I would have had a hard time putting my fork down from eating the salad, I wouldn’t have believed you one bit. Not one bit.
Truth be told, this was my very first experience with quinoa — both cooking and eating. Quinoa always seemed like some “health food” other people ate.
However, I’ve come to really appreciate all quinoa has to offer. Not only is it high in fiber and protein, it’s also gluten-free and pretty darn tasty when mixed in a salad. Who knew?!?
Well, apparently everyone but me.
In case you’re wondering (like I was), “quinoa” is pronounced “keen-wa.” No, not “quinn-oh-ah” or “kin-oh-wah,” like I had imagined. Oops. How embarrassing that would have been if anyone had heard me pronounce it that way! Guess that’ll be our little secret. Please, no judging.
All I could think while making and eating this salad was, “Who am I?” and “This is delicious!”.
This little salad is jam-packed with tons of fiber and protein — perfect for a high protein, low/no carbohydrate diet!
So, if you’ve been like me and, for whatever reason, have been tentative to try your hand at quinoa, I hope this Edamame, Corn and Quinoa Salad helps ease you into a tasty, healthy world we both have been missing.
- FOR THE DRESSING:
- 2 tbsp. fresh lemon juice
- ½ tsp. red wine vinegar
- 1 clove garlic, minced
- 4 fresh basil leaves, finely chopped
- ¼ cup olive oil
- kosher salt, to taste
- ground black pepper, to taste
- FOR THE SALAD:
- 2 ears fresh corn
- 1 cup shelled edamame (frozen)
- ¼ red onion, very thinly sliced
- 1 cup quinoa (cooked)
- Cook quinoa as directed on the package. Once cooked and fluffed with fork, set aside.
- In a small mixing bowl, combine all the ingredients for the dressing and stir vigorously to combine. Set aside.
- Fill medium-sized pot with water and heat over high heat until boiling. Remove kernels from ears of corn and place into boiling water for 4-5 minutes. During last minute of cooking, add the frozen edamame. Remove from heat and drain corn and edamame.
- Combine the corn, edamame, quinoa and red onion in large mixing bowl. Drizzle with dressing and stir to combine.
- Season with kosher salt and/or ground black pepper, to taste.
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