This Summer Corn Edamame Salad with Lemon Basil Vinaigrette is so fresh, easy, and full of summer vibes! Makes a great meal, side dish, or easy potluck option!
To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a sauce pan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
Fill large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.
In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).
Remove corn from hot water, and allow to cool on a cutting board. When cool enough to touch, slice the kernels off the cob, and set aside. Discard the remaining cob.
In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion in large mixing bowl.
Drizzle with dressing and toss to coat.
Garnish with additional basil if desired.
Can be stored in an air-tight container for up to 5 days in the refrigerator.