We had this last night with tilapia and it was fabulous! I’ll post the tilapia recipe soon because the marinade Corey made for it went so well with this, it was a very citrusy approach that we’ve never tried before.
Quinoa Corn Edamame Salad (Recipe from Eating Well, Living Thin(er))
- 1/2 cups frozen, shelled, edamame
- 1/2 cup frozen corn
- 1 cup cooked, cooled quinoa (leftover is great)
- 1 green onion, sliced (just green parts) – We omitted this because we didn’t have them and I never buy them because you only use 1 and the rest go to waste but another great substitute would be yellow onion.
- 1/2 sweet red bell pepper, diced
- 1/4 cup minced fresh cilantro
- 1 1/2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- Dash cayenne
1. Cook quinoa according to instructions. I use broth instead of water though and for this recipe I cut the quinoa serving in half. So it says 1 cup of quinoa and 2 cups of water; I used 1/2 cup of quinoa and 1 cup of broth, and it was the perfect amount. Allow quinoa to cool.
2. Put edamame and corn in a microwave-safe bowl and heat for about 1:30. Drain well and cool completely.
3. In a large bowl combine the edamame, corn, quinoa, green onion (if using), red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle over the salad and toss to coat. Cover and chill for at least two hours. (For the sake of time, we didn’t do this but I’m sure it would really bring out the flavors if you have the time/patience)
Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg