Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, quinoa edamame salad (vegetarian). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Quinoa Edamame Salad (Vegetarian) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Quinoa Edamame Salad (Vegetarian) is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook quinoa edamame salad (vegetarian) using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Quinoa Edamame Salad (Vegetarian):
- Prepare 1/2 cup Quinoa
- Take 1 cup Edamame
- Prepare 1 cup White Corn
- Get 1/2 cup Cherry Tomatoes (halved or quartered)
- Get 1/4 cup Cilantro
- Take 1/4 cup Lime Juice
- Get 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.
Steps to make Quinoa Edamame Salad (Vegetarian):
- 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.
- 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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