Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette INGREDIENTS: QUINOA: ⅔ cup water ⅓ cup quinoa SALAD: 3 cups frozen corn 1 16-ounce can black beans 1½ cups frozen, shelled edamame 1 cup chopped red pepper ½ cup chopped cilantro 6 green onions, chopped 4 garlic cloves, minced VINAIGRETTE: 6 tablespoons lemon juice ¼ cup reduced-sodium soy sauce 2 tablespoons smooth dijon mustard 2 tablespoons olive oil DIRECTIONS: 1.Place water and quinoa in a small saucepan and prepare according to package directions NOTE: Rinse quinoa before cooking 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.
Posted on: Fri, 05 Sep 2014 20:40:00 +0000
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