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edamame and corn quinoa salad

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author: Taylor Ellingson

Ingredients

  • 2 cups frozen shelled, edamame
  • 1 cup corn
  • 1 cup cooked cooled quinoa
  • 1 green onion sliced (just green parts)
  • 1 red sweet bell pepper diced
  • 3 tablespoon minced fresh cilantro
  • 2 tablespoon olive oil
  • 2 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • 2 cloves garlic minced

Instructions

  • Bring small pot of water to boil. Once boiling, add edamame.
  • Cook in boiling water for 10 minutes. Drain and set aside.
  • In large bowl, combine edamame, corn, quinoa, green onion, bell pepper, and cilantro. Stir to combine ingredients.
  • In small bowl, combine olive oil, lemon juice, salt, chili powder, thyme, black pepper, and garlic. Pour over vegetables and quinoa. Stir well to incorporate.
  • Serve immediately or chill until ready to serve.
  • Enjoy!