Let’s not chit-chat today. Let’s just cut to the chase. This is one amazing Southwestern Edamame Quinoa Salad with lime vinaigrette. You are going to absolutely fall in love. We taste tested this straight up with forks. Then dipped it with Frito Lay Tostitos Hint of Lime tortilla chips as an appetizer. Amazing. Minutes later enjoyed it for dinner atop a bed of baby spinach with shredded chicken. This salad was incredibly delicious every way we tried it. A showstopper.

True confession: I’d never made quinoa before. Not once. I know, I know. I’ve been under a rock. There’s a first time for everything. Like bungee jumping. Ok. I’ve never done that either. (And not gonna start now.)

I found a great online resource for making perfect quinoa for this salad. How to Make Quinoa It’s fast and easy. Quinoa is an ancient grain that tastes delicious and has many health benefits. It’s also gluten free. One interesting fact I learned is you have to rinse it very well in cool water before cooking so it doesn’t taste bitter. Should be light and fluffy if it’s made correctly.

Back to this scrumptious Southwestern Edamame Quinoa Salad. It’s so easy to make and is a stunning mix of delicious flavors and textures.

Make the dressing separately with lime, cumin, cilantro, red onion, tomatoes and red wine vinegar. If you like a little heat, include the cayenne pepper. Combine all ingredients with the dressing.

Southwestern Edamame Quinoa Salad is perfect for your next picnic or barbecue. I really wanted to get this up on the blog today because Labor Day’s coming and you might need a fun new recipe. We’re having it with pulled pork sandwiches, FYI. YUM!!!

Print

Southwestern Edamame Quinoa Salad

Delicious as a salad or dip with lime, cumin, cilantro, red onion and red wine vinegar. Clean eating. WOW!

Course Salad

Cuisine Southwestern

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 10

Author Allie Taylor

Ingredients

• 1 cup shelled BirdsEye edamame frozen
• 2 cups fresh corn kernels
• 1 cup black beans rinsed (canned or cooked)
• 2 cups cooked quinoa
• 1/2 cup fresh cilantro chopped
• 1 cup seeded chopped tomatoes
• 3 tablespoons red onion minced
• 3 tablespoons lime juice
• 1 teaspoon ground cumin
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• Optional: 1/8 teaspoon cayenne pepper
• Optional: additional cilantro and lime slices for garnish

Instructions

• Cook quinoa according to package directions and set aside.
• In medium saucepan, bring water to a boil.
• Cook edamame for 9 minutes, rinse and set aside.
• Bring fresh water to a boil and steam fresh corn for 3 minutes.
• Combine edamame, corn kernels, black beans and quinoa.
• Make lime vinaigrette dressing by combining tomatoes, red onion, cumin, lime, juice, red wine vinegar, olive oil, salt and pepper.
• Optional: stir 1/8 teaspoon cayenne pepper into dressing.
• Combine chopped cilantro, dressing and salad.
• Serve warm or cold.
• Optional: Garnish with cilantro sprigs and lime slices.

Notes

Recommendation: only dress as much salad as you are serving.
Delicious as a dip with Frito Lay's Hint of Lime tortilla chips.

Southwestern Edamame Quinoa Salad

You may also enjoy: Avocado Lime Black Bean Dip

The post Southwestern Edamame Quinoa Salad appeared first on Through Her Looking Glass.