​Edamame Corn & Quinoa Salad

Here’s a great easy to make recipe for a yummy salad. Enjoyable by Vegans and Carnivores alike! It is high in protein and calcium and an excellent source of fiber as well. Quinoa and Edamame are both packed with protein, fiber, iron, B vitamins, magnesium, zinc, folate and vitamin K. Plus they’re also both low in fat. If you haven’t tried these two gems yet, you really should – plus this will keep you more full than a greasy burger!


  • 2 cups frozen shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa (leftover is great)
  • 1 green onion, sliced (just green parts)
  • ½ red sweet bell pepper, diced
  • 2 Tbsp finely chopped fresh cilantro
  • 1½ Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh lime juice
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp dried thyme
  • ⅛ tsp fresh ground black pepper
  • dash of cayenne


    Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.

    In a large bowl, combine the edamame, corn, quinoa, 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 emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.