Love the vibe of spring. The air is infused with positive energy. Ya feel it? Brighter, longer days are here so it’s time to shake up the kitchen a bit.
I love getting away from heated comfort food. New season. Bring on the color!
This non-traditional salad is the perfect winter to spring transition meal. A colorful quinoa-edamame salad. Step away from the chili and heavy stews. Lighten up with this beautiful, protein-packed bowl of goodness.
About the ingredients:
- Quinoa- Do you know about quinoa? It is a high protein grain, although not technically a grain. Super healthy. Try it, if you have yet to discover it. A different texture, but so worth introducing these little guys into your life.
They sell this pretty much everywhere now. Heck, even Wal-Mart carries this in their gluten free section.
- Edamame- Another source of protein for this salad. A whopping 8 grams of protein and 4 grams of fiber per 1/2 cup serving. Guess what? This recipe calls for 2 1/2 cups. Do the math. Pretty fab, right?
Find this at any store. Yes, Wal-Mart too, in their frozen vegetable section. I am seriously not trying to plug Wal-Mart, just trying to argue that healthy foods can be found pretty much anywhere.
On to the recipe…
Colorful Quinoa Edamame Salad
2 1/2 cups frozen, shelled, edamame (thaw it in your fridge a day before)
3 cups cooked and cooled quinoa (follow package directions for cooking, but I always cook in vegetable broth instead of water for extra flavor.)
2 cups frozen corn
2 green onion, sliced thin
1 red bell pepper, diced
3 tablespoon chopped fresh cilantro (or 2 tablespoons dried, but try for fresh!)
3 tablespoons olive oil
2 tablespoon freshly squeezed lemon juice
3 tablespoon freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
Dash cayenne
In a large bowl combine the edamame, quinoa, corn, 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 for at least two hours, stirring every so often to blend the flavors.
No wimpy salads in the My Foodie Call house.
Light, but filling.
What are you serving up for spring?
My Foodie Call 