Corn Edamame and Quinoa Salad

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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.

Pin This Corn, Edamame and Quinoa Salad Recipe!

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