| 14 | 25 | 378 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 3 |
| 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 (tops only, 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 dash | Cayenne pepper (dash) |
| 1 dash | 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.
| Grain | 1.4 |
| Meat Alternative | 0.9 |
| Vegetables | 2.4 |
