This corn and edamame (fresh soy beans) salad is delicious at any temperature, making it an ideal dish for a Labor Day potluck.
Corn and Edamame Quinoa Salad
1 cup uncooked quinoa, rinsed
Salt
1 tablespoon vegetable oil
3/4 to 1 cup corn kernels
½ cup frozen edamame
¼ cup chopped red onion
3 tablespoons tomato paste
1 tablespoon ground chile pepper
2 tablespoons lime juice
1 tablespoon finely chopped cilantro OR flat-leaf parsley OR mint
Ground black pepper, to taste
In a medium saucepan, combine the quinoa, a generous pinch of salt and 2 cups cold water. Bring to a boil, cover and reduce heat to low and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let stand for 5 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add the corn kernels, edamame and red onion. Saute vegetables for 5 minutes; stir in tomato paste.
Stir in cooked quinoa, chile pepper, lime juice and cilantro and season with salt and pepper.
Serve warm, room temperature or cold.
Makes 8 servings.
Recipe adapted from community.thehotplate.com
Food on 09/02/2015