In my quest to eat better, I started a Pinterest board with a few friends so we could pin healthy stuff. One of my friends and I LOVE quinoa, and she posted this recipe.
She had great timing! I had an empty frig since we had been on vacation last week, and I was looking for something healthy to make for the coming week. I already had the main ingredients – edamame and corn in the freezer, and quinoa in the pantry – and this looked nice and fresh. So off to the store I went to get the few remaining ingredients, and I mixed this up tonight.
I made a couple of modifications to the original recipe. My edamame was in the shell, so after I cooked it I had to pull out the beans. Peas. Those things inside the shell, whatever they are.
I used walnut oil since the olive oil I had in the pantry was just a bit expired. One bottle was from 2012, and the other was from 2008. Apparently I don’t use olive oil very much! The walnut oil works, though, since the edamame has a nutty flavor.
I used bottled lemon juice, but fresh lime juice since I’d had to buy limes for my daughter’s birthday cheesecake. I highly recommend using fresh lime juice. It gives the dressing a nice pop that I’m not sure you’d get from the bottle. I needed the juice of just over 1/2 of a lime.
For the cilantro, I didn’t see any fresh in the store (probably walked right past it), but I found some in a tube. It’s the equivalent of 3 bunches of cilantro, chopped and mixed with some stuff, and it’s supposed to hold in the freezer 3 months without freezing. Sounded good to me, since I never use the whole cilantro bunch anyway. Turns out it’s pretty good stuff!
The recipe itself doesn’t take long, but you do need to plan for cooling the quinoa, edamame and corn before mixing it all up. This works as both a side to your meal or as a stand-alone dish. Both the quinoa and edamame provide protein, so if you’re going for a meatless meal, this is a great option!
I thought this looked tasty in the pictures, but in real life it was even better than I hoped! I’m excited to add this to my menus and hope you like it!
Edamame Quinoa Salad
adapted from Real Housemoms
Stuff you need:
16 ounces frozen, shelled, edamame
1 1/4 cup frozen corn
1 1/2 cup cooked, cooled quinoa
2 green onions, sliced
1 red sweet bell pepper, diced
2 Tablespoons minced fresh cilantro
2 Tablespoons olive oil or walnut oil
1 1/2 Tablespoons freshly squeezed lemon juice
1 1/2 Tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Follow package directions and cook the edamame. Drain and cool.
Microwave the frozen corn for about 3 minutes or boil according to package directions. Drain and cool completely.
In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.
In a small bowl whisk together the olive or walnut oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined.
Add dressing to quinoa mixture and stir to mix well.
Cover and chill for at least two hours.