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I don’t know if this happens to you too, but everywhere I look I see similar recipes for Quinoa. Lately they all seem to have some sort of lime dressing. Quinoa and fresh, tart lime juice sounds pretty good to me so I cobbled a few recipes together and mixed up a big bowl. You’ll want to make this one – for sure! This dish served warm, cold, or room temperature, can be served as a side dish, a main dish, a filler for a burrito or piled on top of a flaky piece of baked fish. This is probably one of the most varsatile recipes I’ve ever made and I love it. I took it to work for lunch several days and even made an afternoon snack out of baby Romaine lettuce boats filled with Quinoa.
Mix up the dressing by combining the juice of a whole lime, olive oil, apple cider vinegar, Cayenne pepper, fresh cilantro, salt and pepper.
While preparing the dressing, cook 1 1/2 cups Quinoa in 3 cups water or broth for about 15 minutes. While the Quinoa is cooking, cook the frozen corn. Drain and set aside. In a small pan saute the chopped red pepper and green onions until crisp tender. Add the minced garlic and saute for a minute or two. Remove the pepper mixture from the heat and set aside. Once the Quinoa is cooked mix it with the corn, Edamame, and the pepper and onion mixture.
Drizzle with the lime dressing and toss to coat.
Serve warm, cold or at room temperature.
The next day I made an afternoon snack with baby Romaine lettuce leaves, an extra squeeze of lime and a big spoon of the Quinoa salad.
Sprinkled with extra cilantro – so good!
Quinoa Edamama & Corn Salad
(adapted from a recipe by Lisa on Tasty Kitchen)
1 1/2 cups dry Quinoa
3 cups water or broth
2 cups fresh Edamame, cooked
2 cups frozen corn, cooked and drained
1 whole red bell pepper, chopped
6 whole green onions, sliced
2 cloves garlic, minced
1 whole lime, juiced
4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoon fresh cilantro, chopped, plus extra for garnish
1/2 teaspoon Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
Rinse the dry Quinoa and cook in water or broth according to package directions. The Quinoa should absorb all the liquid and the grain will become tender, about 15 minutes. In a small mixing bowl combine the lime juice, olive oil, Cayenne, vinegar, cilantro, salt and pepper. Whisk until well blended.
In a small skillet, saute the red pepper and onion until crisp tender. Add the garlic and saute another minute. Remove the pepper mixture from the heat and set aside.
In a large bowl combine the Quinoa, corn, Edamame, and the pepper and onion mixture. Drizzle with the dressing and toss to combine. Serve warm, cold or room temperature. Enjoy!
There you have it. Healthy, delicious, light and tangy. And oh so good! Traveling Husband really enjoyed posting this week and is looking forward to more photography tips. Thanks to everybody for the great comments and encouragement. He’ll be back!
OK, OK! One … or two more grand baby pictures, since I know you really want to see him!
Isaac is obviously a deep thinker already!
He is such a sweet baby – just like my daughter Allie was when she was little.
Hope you have a terrific weekend and thanks so much for stopping by!