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Edamame, Corn and Quinoa Salad

Vibrant Edamame, Corn and Quinoa Salad for a Healthy Bite

This Edamame, Corn and Quinoa Salad is a nutritious blend of protein-rich quinoa, sweet corn, and crunchy edamame, making for a healthy and vibrant dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Dry Quinoa Consider using red or tri-color quinoa for added visual appeal.
  • 2 cups Chopped Curly Kale Massage with a little oil and salt to mellow its flavor.
  • 1 cup Frozen Sweet Corn Steam if frozen or sauté if using fresh to enhance crunch.
  • 1 cup Frozen Edamame Easily cooked from frozen for convenience.
  • 1 cup Shredded Carrots
  • 1 medium Bell Pepper Choose any color for a crunchy addition.
  • 2 stalks Green Onion Contributes a mild onion flavor.
For the Dressing
  • 3 tablespoons Avocado Oil or Olive Oil
  • 2 tablespoons Red Wine Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Fresh Chopped Parsley
  • 1 clove Minced Garlic
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • to taste Sea Salt
  • to taste Black Pepper

Equipment

  • Mesh strainer
  • Pot
  • large bowl
  • Small Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Rinse the dry quinoa in a mesh strainer under cold water for about 1-2 minutes to remove any bitterness.
  2. Toast the quinoa in a pot over medium heat for 2-3 minutes until fragrant.
  3. Add 2 cups of water to the pot and bring to a boil. Reduce heat, cover, and simmer for 12-13 minutes until fluffy.
  4. Remove from heat and let sit covered for 5 minutes.
  5. Wash and chop the curly kale into bite-sized pieces. Massage with oil and salt for 1-2 minutes.
  6. Combine the kale with shredded carrots, diced bell pepper, and sliced green onion.
  7. Prepare the frozen sweet corn and edamame according to package instructions.
  8. In a small bowl, whisk together oil, vinegar, parsley, garlic, oregano, basil, sea salt, and black pepper.
  9. Fluff the quinoa with a fork and season with sea salt and black pepper.
  10. Allow quinoa to cool for 15-20 minutes.
  11. Combine quinoa with the kale and veggie mixture, then toss with the dressing.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Rinse quinoa thoroughly to remove bitterness. Toasting enhances flavor. Store dressing separately until serving to avoid sogginess.

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