I just made this salad and my tastebuds went nuts - vegan quinoa-corn-edamame salad

I just made this salad and my tastebuds went nuts - vegan quinoa-corn-edamame salad

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Could it look more healthy?!  This salad is a re-make and a new favorite of mine – very light, summery, and fresh.  The original had barley, but quinoa is so…NOW!  I also cut the amount of corn in half, and added the edamame, some chili powder, and lime.  It’s a completely different salad than what I started with and, frankly, I’m thrilled! These are fabulously complex carbs that give staying power to fuel you up.  And the added protein from the quinoa and the edamame keeps you full longer. Briefly boil the edamame and the corn, just until tender.  Drain very well 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 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. I have recently come to appreciate quinoa, as well as edamame. I plan to give your recipe a try. I love quinoa and edamame, so I’ll definitely be trying this. if you roast them they are delicious salad topper! I can’t wait to give this one a try. I doubled the recipe so my boyfriend and I could eat it all week for our lunches. I’m looking forward to eating it again tomorrow! Nice recipe – can’t wait to give it a try! on February 28, 2012 at 4:05 am | Reply Löparmat. We make a bazillion version of quinoa salad’s but haven’t tried the chili powder/dried thyme mix. I’m always look for new recipes using quinoa! Notify me of new posts via email. Enter your email address to receive notifications of new posts by email.

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