Quinoa Edamame Salad (Vegetarian)

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, quinoa edamame salad (vegetarian). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Quinoa Edamame Salad (Vegetarian) is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Quinoa Edamame Salad (Vegetarian) is something which I have loved my entire life. They are fine and they look wonderful.

Add edamame, corn, diced bell pepper, chopped tomato, and chopped red onion. Whisk/shake dressing once more then pour over salad. Mix well and serve room temperature for tasteiest results! When the edamame and quinoa are cold, place them in a mixing bowl, add the veggies and the dressing.

To begin with this recipe, we must prepare a few ingredients. You can have quinoa edamame salad (vegetarian) using 7 ingredients and 2 steps. Here is how you can achieve it.

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The ingredients needed to make Quinoa Edamame Salad (Vegetarian):
  1. Take 1⁄2 cup Quinoa
  2. Prepare 1 cup Edamame
  3. Make ready 1 cup White Corn
  4. Get 1⁄2 cup Cherry Tomatoes (halved or quartered)
  5. Get 1⁄4 cup Cilantro
  6. Take 1⁄4 cup Lime Juice
  7. Make ready 2 tbsp Olive Oil

Meanwhile, In the Instant Pot, combine the quinoa, edamame, water, and salt. Secure the lid on the pot. Optional serve topped with chopped scallions. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.

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Steps to make Quinoa Edamame Salad (Vegetarian):
  1. In a small saucepan, combine quinoa and 1 cup of water. Bring to boil, reduce heat. Cover and let simmer for 15 minutes or until water is absorbed. Remove from heat and set aside.
  2. Meanwhile, in a large bowl combine edamame, corn, tomatoes and cilantro. Add quinoa, toss to combine. Add lime juice and olive oil, toss to coat. Season to taste with salt and pepper.

Optional serve topped with chopped scallions. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro. 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.

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