Quinoa Corn Salad

14 25 1272
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 1
Quinoa Corn Salad
Health Rating


2 cup Edamame (soybeans), cooked
1 cup Sweet corn, canned, undrained (organic if possible)
1/2 cup Quinoa, uncooked
1/2 medium pepper(s) Red bell pepper (chopped)
2 sprig Cilantro (coriander) (chopped)
2 green onion (stem) Green onion, scallion, ramp (thin slices)
1 1/2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 tbsp Lime juice (fresh)
1/4 tsp Salt
1/4 tsp Chili powder
1/4 tsp, ground Thyme, dried
1/8 tsp Cayenne pepper (dash)
1/8 tsp Black pepper (dash)


1. Start with cooking your quinoa. Rinse quinoa first in a fine mesh colander to make it less bitter.

Place dry quinoa in sauce pan and add 1 cup water. Stir in optional bouillon cube and a dash of salt. Bring to a boil and then turn burner to the lowest setting. Quinoa should absorb water and fluff up in about 15 minutes.

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

3. In a large bowl, combine the edamame, corn, quinoa, green onion, red
pepper and cilantro.

3. 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.

Nutrition Facts

Per Portion

Calories 1272
Calories from fat 454
Calories from saturated fat 57
Total Fat 50 g
Saturated Fat 6.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 16.5 g
Monounsaturated Fat 21.1 g
Cholesterol 0
Sodium 1207 mg
Potassium 3078 mg
Total Carbohydrate 142 g
Dietary Fiber 27.2 g
Sugars 10.7 g
Protein 63 g

Dietary servings

Per Portion

Fruit 0.2
Grain 4.2
Meat Alternative 2.7
Vegetables 7.2

Energy sources

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