It’s a bird, it’s a plane, it’s….Super Food salad! Quinoa is all the rage and for good reason. This Super Food is on everyone’s lips because it’s a complete protein (meaning it contains 9 essential amino acids), is gluten-free and contains lysine to help repair tissue and is rich in magnesium. No wonder this ancient grain was considered the “gold of the Incas.” I made this salad from mycookbook tonight for my cooking class at Let’s Get Cookin in Calabassas. Quinoa cooks up light and fluffy and its nutty flavor compliments many flavors such as the sweet roasted corn, cilantro, mint and red onion in this dish. It also contains red pepper which is chock full of vitamin c and the anti-oxidant powerhouse edamame.
Quinoa, Roasted Corn & Edamame Salad Salad Recipe
3 ears corn, husked
3 tbsp water
Melted butter
3 cups cooked quinoa, cooled
1 cup frozen shelled edamame, cooked
3⁄4 cup finely chopped red onion
1⁄2 cup finely chopped red bell pepper
Dressing
1 clove garlic, smashed
1 bunch fresh cilantro, including stems
(about 2 cups/)
2 tbsp packed fresh mint leaves
2 tsp packed golden brown sugar
2 tbsp rice vinegar
1 tbsp freshly squeezed lime juice
1⁄4 cup extra virgin olive oil
Salt and freshly ground pepper
Additional finely chopped fresh cilantro and mint
