Quinoa and edamame salad
Two more days of school and we’ll finally celebrate the beginning of summer vacation! Woot woot! It was a such a crazy long winter here in PA, and we had a ton of snow days to make up. But, the end is within reach and we can’t wait!
Summer menus include lots of cold drinks on the deck and light dishes that can take the heat. This is a great side to go along with something from the grill, but I also like it all on its own. It’s a nice blend of fresh veggies and staples from my freezer, and it’s super healthy. Plus, no mayo means it can travel with you to picnics with no worries.
Here’s to delicious summer eats!
Recipe: Quinoa and Edamame Salad
(adapted from Eating Well…Living Thinner)
1 c. cooked, cooled quinoa
1 cup frozen corn
12 oz. bag of frozen edamame
1/2 sweet red bell pepper, diced
1/2 small cucumber, diced
2 green onions, thinly sliced, greens only
1 1/2 Tbsp. extra virgin olive oil
juice of half a lime
juice of half a lemon
1 Tbsp. fresh cilantro, chopped
4-5 sprigs of fresh thyme, chopped (or 1/4 tsp. dried thyme)
salt and pepper, to taste
1/4 tsp. chili powder
dash of cayenne pepper
Cook frozen edamame according to package directions. While edamame is cooking, toss frozen corn into a skillet over high heat to char it a bit. (You could also just use thawed corn kernels or leftover corn from the cob.) Combine edamame and corn in a bowl and allow to cool slightly. Add cooked quinoa, diced red pepper, diced cucumber, and green onions. Add a pinch of salt, to taste.
In a small bowl, whisk together olive oil, lime juice, lemon juice, cilantro, thyme, 1/4 tsp. salt, 1/8 tsp. pepper, chili powder, and cayenne. Drizzle over salad and toss to coat. Chill to let flavors meld. Serve cold or room temperature.