The salad is versatile and can be used both as a main and side dish. It is rich in plant protein containing both edamame and quinoa which contributes about 7 grams of protein in each 1/2 cup serving. That’s what I call a power salad!
This recipe was adapted from http://www.eatwelllivingthin.wordpress.com
Edamame Salad with Corn & Quinoa (makes approx. cups; 4 main dish or 8 side dish servings)
©myplate2yours
2 cups frozen, shelled edamame (defrosted)
1 cup corn (from fresh or frozen)
1-1/2 cup cooked, cooled quinoa (leftover works well)
1 green onion, sliced
1 red sweet bell pepper, diced
1 tablespoon minced fresh cilantro
2 tablespoons olive oil
Juice of 1/2 lemon (about 1 to 1-1/2 tablespoons)
Juice of 1/2 lime (about 1 tablespoon)
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
Dash cayenne
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 combined. Drizzle over the salad and toss to coat. Cover and chill until ready to serve. Enjoy!