Sweet Corn, Red Pepper, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette


Found in the June 25, 2020 edition of the St. Paul Pioneer Press and shared by Food and Lifestyle Reporter Nancy Ngo, this healthy and easily made ahead recipe was adapted from the twohealthykitchens.com blog.
This unique recipe is a delicious spin on traditional Cowboy Caviar dips … but it’s also fantastic served as a protein-rich, vegetarian quinoa salad!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 7-8 cups
Ingredients:
For the quinoa:
2/3 cup Water
1/3 cup Quinoa
For the salad:
3 cups fresh or frozen Sweet corn
1 (15-ounce or 16-ounce) can Black beans
1 1/2 cups frozen, shelled Edamame
1 cup chopped Red bell pepper
1/2 cup chopped Cilantro
6 Green onions, chopped
4 Garlic cloves, minced
For the vinaigrette:
6 Tablespoons Lemon juice
1/4 cup reduced-sodium Soy sauce
2 Tablespoons smooth Dijon mustard
2 Tablespoons Olive oil
Directions:
1. Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed).
(Note: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.)
2. If you are using frozen sweet corn—In a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl. If you are using fresh sweet corn, add it to the ingredients in Step 3.
3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
To prepare the vinaigrette:
Combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.
This is best if chilled for an hour or two before serving, to allow the flavors to combine.

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