PREP TIME | 5 mins | COOK TIME | 15 mins | TOTAL TIME | 2hr 20 mins
2 cups frozen shelled edamame
1 cup frozen corn
1 cup cooked, cooled quinoa (leftover is great)
1 green onion, sliced (just the green parts)
1/2 red sweet bell pepper, diced
2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
dash of cayenne
1. Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
2. In a large bowl, combine the edamame, corn quinoa, green onion, red pepper and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.
This recipe is easily adaptable. Feel free to experiment. If cilantro isn’t your thing, try parsley. If you like garlic, add a small clove or garlic (minced) to the dressing mixture. Like a little more heat? Increase the cayenne. The green onion could be swapped for red onion. You get the idea.
Recipe courtesy of http://86lemons.com