Edamame Quinoa Salad

This bright and refreshing salad recipe is a variation from Better Homes and Garden Mag.  We ate it as a main meal but would do well as a side salad, too.  It is loaded with protein.

Edamame Quinoa Salad
1/2 c quinoa, rinsed and drained
1 c water
1 1/2 c frozen shelled edamame, thawed
1 c fresh or frozen corn, thawed
3/4 c cherry tomatoes, halved
1/4 c fresh cilantro, chopped
1/4 c fresh squeezed lime juice
2 1/2 T olive oil

Combine quinoa and water in small saucepan and bring to a boil.  Reduce heat and cover to simmer 15 minutes or until water is absorbed.  Remove from heat and set aside.

In a large bowl, combine edamame, corn, tomatoes and cilantro.  Ad quinoa and toss.  Add lime juice and olive oil.  Toss to coat.

Season with salt and pepper to taste.

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Comments:
c = cup
T = tablespoon

I used Frozen shelled edamame from Trader Joe's, fresh cilantro from my herb garden and juice from organic limes.