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Edamame Quinoa Salad Better Homes and Gardens, June 2014 Yield: 4 servings ½ cup quinoa, rinsed and drained 1 cup frozen shelled edamame, thawed 1 cup fresh or frozen whole kernel corn, thawed if frozen ½ cup cherry tomatoes, halved or quartered ¼ cup chopped fresh cilantro ¼ cup lime juice 2 Tbsp. olive oil In a small saucepan combine quinoa and 1 cup water. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until water is absorbed. Remove from heat; set aside. Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa; toss to combine. Add lime juice and olive oil; toss to coat. Season to taste with salt and pepper. |
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