This vegan and gluten-free salad is full of healthy foods like quinoa, corn, edamame, and a tangy lime dressing.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup frozen corn, thawed. 1 cup frozen edamame, thawed. 1 red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons fresh lime juice. 2 cloves garlic, minced. Salt and pepper to taste.
Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large mixing bowl, combine the cooked quinoa, thawed corn, thawed edamame, diced red bell pepper, chopped red onion, cilantro, and parsley. In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled and garnish with additional fresh herbs if desired. Enjoy your Quinoa Corn Edamame Salad!
Prep Time: 15 minutes
Cook Time: 20 minutes
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