QUINOA:
- ⅔ cup water
- ⅓ cup quinoa
SALAD:
- 3 cups frozen corn
- 1 can black beans
- 1½ cups frozen, shelled edamame
- 1 cup chopped red pepper
- ½ cup chopped cilantro
- 6 green onions, chopped
- 4 cloves garlic, minced
VINAIGRETTE:
- 6 tbsp lemon juice
- ¼ cup soy sauce
- 2 tbsp smooth dijon mustard
- 2 tbsp olive oil
Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.
Meanwhile, in a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl.
Add red pepper, cilantro, green onions, garlic and prepared quinoa.
To prepare the vinaigrette, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture. Chill for an hour or two before serving to allow the flavours to combine.
From http://www.twohealthykitchens.com/2013/05/23/corn-edamame-and-quinoa-salad-with-lemon-dijon-vinaigrette/