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Corn Edamame and Quinoa Salad

Corn Edamame and Quinoa Salad

When it comes to salads, the Corn, Edamame and Quinoa Salad is a true symphony of flavors, colors, and textures. Packed with protein-rich quinoa, vibrant vegetables, and a zesty homemade vinaigrette, this salad is a celebration of wholesome ingredients coming together in a delightful medley.

Whether you’re seeking a hearty side dish or a light main course, this recipe is a testament to the power of combining simple elements to create something truly extraordinary. Join us on a journey through the steps of crafting this fresh and vibrant salad.

Ingredients for Corn Edamame and Quinoa Salad:

For Quinoa:

  • 2/3 cup water
  • 1/3 cup quinoa

For the Salad:

  • 3 cups frozen corn
  • 1 16-ounce can black beans
  • 1 1/2 cups frozen shelled edamame
  • 1 cup chopped red pepper
  • 1/2 cup chopped cilantro
  • 6 green onions, chopped
  • 4 garlic cloves, minced

For the Dressing:

  • 6 tablespoons lemon juice
  • 1/4 cup reduced-sodium soy sauce (gluten-free soy sauce can be used)
  • 2 tablespoons smooth Dijon mustard
  • 2 tablespoons olive oil

Instructions for Corn Edamame and Quinoa Salad:

1. Prepare Quinoa: Start by preparing the quinoa. In a small saucepan, combine 2/3 cup of water and 1/3 cup of quinoa. Cook according to the package directions. This step will result in fluffy and nutty quinoa that forms the base of your salad.

2. Rinse and Drain the Veggies: While the quinoa cooks, take the frozen corn, black beans, and shelled edamame and rinse them in a colander. This quick rinse not only washes away any excess liquid but also helps the edamame and corn begin to thaw. Transfer these ingredients to a large mixing bowl.

3. Assemble the Salad: Into the same mixing bowl, add the chopped red pepper, fresh cilantro, green onions, and minced garlic. These colorful and aromatic ingredients will add layers of flavors and textures to your salad.

4. Combine the Quinoa: Once your quinoa is perfectly cooked and fluffed, add it to the mixing bowl with the rest of the ingredients. The quinoa not only enhances the nutritional profile of the salad but also brings a pleasant chewiness that complements the veggies.

5. Create the Zesty Vinaigrette: To prepare the dressing, whisk together the lemon juice, reduced-sodium soy sauce, smooth Dijon mustard, and olive oil in a medium bowl. This dressing is the bridge that brings all the flavors together, infusing each bite with a zesty and tangy kick.

6. Dress and Chill: Pour the zesty vinaigrette over the vegetable and quinoa mixture. Toss everything well to ensure that the dressing coats each ingredient in its vibrant embrace. To allow the flavors to meld and intensify, chill the salad for an hour or two before serving.

7. Serve and Savor: Once the flavors have had a chance to mingle, it’s time to savor the fruits of your culinary creation. Plate the Corn, Edamame and Quinoa Salad, and relish the freshness, crunch, and satisfying combination of textures with each and every bite.

corn edamame and quinoa salad

Corn Edamame and Quinoa Salad

Corn Edamame and Quinoa Salad

Corn Edamame and Quinoa Salad

Corn, Edamame & Quinoa Salad

Quinoa:

  • 2/3 cup water
  • 1/3 cup quinoa

Salad:

  • 3 cups frozen corn
  • 1 16- ounce can black beans
  • 1 1/2 cups frozen (shelled edamame)
  • 1 cup chopped red pepper
  • 1/2 cup chopped cilantro
  • 6 green onions (chopped)
  • 4 garlic cloves (minced)

Dressing:

  • 6 tablespoons lemon juice
  • 1/4 cup reduced-sodium soy sauce (I use gluten-free soy sauce)
  • 2 tablespoons smooth dijon mustard
  • 2 tablespoons olive oil
  1. Place water and quinoa in a small saucepan and prepare according to package directions.
  2. Meanwhile, in a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl.
  3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
  4. To prepare the vinaigrette, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.
  5. Chill for an hour or two before serving to allow the flavors to combine.

Pin This Corn, Edamame and Quinoa Salad Recipe!

Corn Edamame and Quinoa Salad

The Corn Edamame and Quinoa Salad is a testament to the beauty of simplicity and the power of fresh, wholesome ingredients. This recipe masterfully combines protein-packed quinoa, vibrant vegetables, and a zesty vinaigrette to create a symphony of flavors that dances on your palate.

Whether enjoyed as a stand-alone meal or paired with your favorite protein, this salad is a true celebration of nourishment and taste. So, gather your ingredients, whisk up that zesty vinaigrette, and embrace the burst of freshness that awaits in each forkful of this delightful Corn Edamame and Quinoa Salad.

Did you make this recipe? Let me know how it turned out in the comments below!

XOXO,
Katie

You can find more salad recipes here.

Katie Kinsley

Katie Kinsley

Hailing from the great state of Wisconsin, Katie Kinsley is a content creating, email marketing, overambitious plant-lover (read: killer). She's obsessed with planning detailed vacations and finding and building an affordable wardrobe. She's an individualist at heart discovering self-growth, a parent to a dog and a cat and in love with productivity hacks.
Dallas Dreamhaus Katie Kinsley Selkie Puff Sleeve Dress

Hello I’m Katie!

Katie Kinsley is a Texas-based digital marketer and aspiring influencer. This is a lifestyle blog focused on Katie’s work-in-progress life. She’s focused on creating joy in the everyday, sharing adventures throughout Dallas/Ft. Worth (and the world), and empowering women to find their confidence — all in her unique unfiltered style.
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