While skimming through my mom’s Recipe.com magazine while she was on the phone yesterday, I ran across this quinoa salad. When I left her house I immediately headed to Vitamin City Health food store in San Dimas for the items I knew I didn’t have at home, edamame and grape tomatoes. I love that store. If you are ever near there, pop in! There’s something for everyone. Cold healthy drinks, gluten free, lactose free, fresh vegetables and fruit, grains, vitamins, protein shake mix, etc. I got home and made a couple alterations to the salad. Here’s my take on it. My new favorite salad!
1/2 cup cooked quinoa
1 cup frozen shelled edamame, thawed
1 cup fresh or frozen whole kernel corn, thawed
1/2 cup cherry or grape tomatoes, quartered or halved
1/4 cup fresh cilantro leaves, no stems
Juice from one lime
1 TBSP. extra-virgin olive oil
Kosher Salt and ground pepper to taste
Optional: You can add in extra items such as black beans, chopped red bell pepper, chopped red onion
Make your quinoa in advance. I cook mine in the rice cooker. 1 cup of quinoa, 1 and 3/4 cup of water, splash of olive oil, and dash of salt. Press cook and it is done in roughly 15 minutes
In a large bowl, combine edamame, corn, tomatoes, and cilantro. Add in the cooked quinoa tossing to combine. Lastly, add the lime juice and olive oil to coat. You can judge how much more you might want. I don’t like a lot of zest and oil so I kept mine minimal. Season to taste with salt and pepper.
Makes 4 servings. Each serving estimate: 150 calories, 8g fat, 5 mg sodium, 22g carbs, 3g fiber and 7g protein