How to Make Quinoa Corn Edamame Salad

Quinoa Salad With Roasted Yams

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

Recipe Summary Quinoa Salad With Roasted Yams

This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.

Ingredients | Quinoa Corn Edamame Salad

1 ½ cups diced yams

3 cups water

2 cups quinoa, soaked and rinsed

4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes

1 cup chopped Italian parsley

¼ cup extra-virgin olive oil

¼ cup 1/4-inch cubed onion

1 lemon, juiced

2 tablespoons red wine vinegar

salt and ground black pepper to taste

5 endive spears to garnish (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.

Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes

Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.

Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

Sweet potato can be substituted for the yams if desired.

Info | Quinoa Corn Edamame Salad

prep: 20 mins cook: 35 mins additional: 15 mins total: 1 hr 10 mins Servings: 5 Yield: 5 servings

TAG : Quinoa Salad With Roasted Yams

Salad, Grains, Quinoa Salad Recipes,

Images of Quinoa Corn Edamame Salad

Quinoa Corn Edamame Salad / In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.