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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can’t wait to make this
any chance you have the nutritional data on this salad handy?
Hi Caroline! Unfortunately, I don’t. I’d love to add nutritional data on all my recipes in the future but it’s not currently available. I hope you enjoy the tasty salad, though 🙂
I was wondering if this can be cold too, have a block party this Saturday, want to make something nutritious, but nothing to keep it warm on the table?
Yes, this is very tasty when cold, too. Sorry for the delayed response!
Is this meant to be eaten hot, or cold? Thanks!
Either is fine. They are both yummy. I prefer mine hot, but it’s great cold, too.
I am making this right now. I love the colors and can’t wait for my family to try this!
Yay! I hope you all enjoy it 🙂
Hi Lacey!
I made this salad yesterday and I just love it. I began thinking I had a red onion on hand which I did not so I had to leave it out, but it is delicious all the same! I can’t wait to make it again WITH the onion! Thanks for a wonderful recipe. Definitely a keeper!
So glad you enjoyed the salad, Carolyn. I highly recommend it with the red onion for next time — it adds great depth of flavor 🙂
Thanks so much for sharing.
Made this for my family tonight, it was a HUGE hit. Thanks for the amazing recipes you put on your blog, I now have something new to make for my family every night of the week.
Yay! I’m so glad you and your family enjoyed the salad 🙂 Thanks for sharing, Rebeka!
This salad looks like summer in a bowl! I need to give it a try!
I hope you do, Deborah! Love to know what you think 🙂
mmm so fresh!
Yup! 🙂
That looks so good! I’ve never put corn and quinoa together but it sounds like a great combo! And I love the basil in the dressing, sounds yummy!
Thanks, Heidi! The basil totally makes the dressing — very yummy 🙂
I just found your site via tastespotting. You have a nice site, and I love the looks of your corn and quinoa salad. It’s going on my list of recipes to try.
Yay for tastespotting 🙂
Thanks for stopping by!