Edamame, corn and quinoa salad with a lemon-dijon dressing.
So I’m in love with quinoa. Like, love-at-first-taste, in love. I’m always amazed how food trends come-and-go and scoop everyone up on the bandwagon in the process. Well, I’ll admit- I’m on the quinoa bandwagon. My co-worker (the same one who loves pimento cheese) was incorporating quinoa into her everyday dishes and I just had to try it. Annnnd it was delicious and I was hooked.
My favorite, simple, use of quinoa is to add it to any salad. It add an extra texture that I love with a salad. My favorite basic salad is romaine because of the crunch you get from the romaine hearts. Quinoa provides a very-needed textural ingredient if you don’t have romaine and are using spring mix or spinach salad.
This dish is PERFECT for a lunchtime compliment to anything you to to work. A sandwich, a salad or leftovers. This salad is packed full of protein from the edamame and quinoa and is so light and refreshing from the lemon-dijon dressing.
This dressing is a staple for my salads and I LOVE it. I literally make it ALL the time. It’s so simple, but packs so much flavor from the few ingredients that it doesn’t need anything else. You really need to love lemon because this dressing is tangy and in-charge! I honestly probably add (more) than the juice of one lemon because I love the flavor that much.
The beauty of this dish is that it lends it’s adaptable. You can add whatever you’d like. What are you going to add?
- ½ cup quinoa cooked to directions
- 2 tablespoons lemon olive oil
- ¼ cup cooked edamame
- ¼ cup cooked corn
- ¼ cup olive oil
- juice of 1 lemon
- 1 tablespoon dijon mustard
- pinch of kosher salt
- Saute corn and edamame in lemon olive oil.
- When corn and edamame are tender, combine with quinoa.
- For the dressing, whisk olive oil, lemon juice, dijon mustard, and kosher salt together.
- Pour dressing over quinoa mixture and refrigerate.