Quinoa, Corn and Edamame Salad

For the salad:

  • 1 cup uncooked quinoa
  • 3 or 4 ears sweet corn
  • 1 large red onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup thinly sliced celery, from the tender inner stalks
  • 1 cup fresh or thawed frozen shelled edamame
  • 1/2 cup chopped fresh cilantro
  • feta cheese (about 2 ounces/1/2 cup) – optional (I usually omit this)

For the dressing:

  • 2 tablespoons fresh lime juice
  • 1 garlic clove (more to taste), finely minced or pureed
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Directions:

  1. Cook quinoa according to directions on box (mine is: 1 cup quinoa and 2 cups water in microwave or stovetop).
  2. Cut the corn kernels away from the cobs.  Line small baking dish or pan with foil; broil or roast the corn at 400-450 degrees for 6-8 minutes, until tender.  Allow to cool while preparing other ingredients.
  3. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
  4. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Yield: Serves four to six (about 7 cups).

Source: Adapted from http://www.nytimes.com/2010/07/14/health/nutrition/14recipehealth.html

Goes well with Lime Chili Chicken Satays

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