Quinoa Corn Edamame Salad (vegan, gf)

Quinoa Corn Edamame Salad (vegan, gluten-free)

Whatever your aspirations, I hope that this year is full of blessings for you and your family. If eating healthier and DIY projects are on your list, then this blog might be a good place for you to start. As has always been the mission for this blog, I will continue to test recipes, projects and products and report back to you on those that are worth your time. I’ve come to discover a few blogs and cookbooks that are consistently great – they are the ones I refer back to time and time again. I hope that’s what 86 Lemons is for you – a consistently great resource. A place you’ll visit often and maybe even leave a comment now and then ;)

So, are you ready for a new recipe?! Let’s get started.

As a vegan, one of the most frequent questions I get is “Where do you get your protein and calcium?” I find it a little disturbing that when meat and dairy are removed from the equation, there is commonly believed to be no source of protein or calcium. In fact, the idea that animal products are our only significant source of protein and calcium is a myth – a myth that benefits the meat and dairy industry. Newsflash, folks – plants have protein and calcium, too! In fact, calorie for calorie, broccoli packs more than double the protein than a sirloin steak! And as far as calcium, milk doesn’t hold a candle to sesame seeds, almonds and leafy greens. Even chickpeas have more calcium (per 100-gram serving) than whole milk!

This Quinoa Corn Edamame Salad is an excellent source of fiber, protein and calcium – and it will keep you feeling fuller longer than any greasy burger would. Quinoa and edamame are both packed with protein, fiber, iron, B vitamins, magnesium, zinc, folate and vitamin K. Plus they’re also both low in fat. If you haven’t tried these two gems yet, you really should – they are SO good for you!

Vegan Quinoa Corn Edamame Salad in Mixing Bowl

This naturally gluten-free recipe comes from a blog called Eating Well, Living Thin written by a gal named Linda. Even though the blog hasn’t been updated in quite some time and most of the recipes are not vegan, Linda’s 200 pound weight loss story and clever recipe creations are worth a gander.

Quinoa Corn Edamame Salad (vegan, gluten-free)  86lemons.com

Quinoa Corn Edamame Salad (vegan, gf)
 
Author:
Recipe type: Salad, Side Dish
Cuisine: American, Vegan, Gluten-Free
Serves: 4 cups
Ingredients
  • 2 cups frozen shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa (leftover is great)
  • 1 green onion, sliced (just green parts)
  • ½ red sweet bell pepper, diced
  • 2 Tbsp finely chopped fresh cilantro
  • 1½ Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh lime juice
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp dried thyme
  • ⅛ tsp fresh ground black pepper
  • dash of cayenne
Instructions
  1. Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
  2. In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.
  3. In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.
Notes
This recipe is easily adaptable. Feel free to experiment. If cilantro isn’t your thing, try parsley. If you like garlic, add a small clove of garlic (minced) to the dressing mixture. Like a little more heat? Increase the cayenne. The green onion could be swapped for red onion. You get the idea.

I also enjoy this salad served warm rather than chilled.
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33 thoughts on “Quinoa Corn Edamame Salad (vegan, gf)”

  1. 86 Lemons is definitely a a consistently great resource for me! I love all the recipes you test and then blog about. Saves me the time and I know what you post will be delicious.

    This recipe looks great, I am a huge fan of both quinoa and edamame!

    Reply
  2. I just made this for a church covered dish and it is so easy and AMAZINGLY good! I also thru some black beans it is because I had them on hand.

    Reply
  3. This was AMAZING. I can’t wait to eat leftovers tomorrow! (and can’t wait to try all the other recipes you have posted) Found your site through Pinterest and I’m so glad!

    Reply
  4. Delicious and light! I added a little bit of soy sauce and a tiny bit of rice wine vinegar to give it an Asian flavor. It is great warm!

    Reply
    • Hi Andrew. I don’t believe your calculations are correct. At 4 servings, this recipe should be under 30 carbs and 300 calories per serving. Perhaps you figured in the quinoa at 1 cup uncooked rather than 1 cup cooked? If you would like to further reduce the carbs, you could eliminate the edamame or the corn. You could also just enjoy it as a side (1/2 cup serving) rather than a meal (1 cup) and that would cut the carbs in half. Hope this helps.

      Reply
  5. Hey Livvy! This recipe is perfect, can’t wait to try it tonight! Any recommendations for a cool side if making this in a smaller portion? Thanks so much!

    Reply
  6. I just made this today and ate a little for lunch– it’s terrific! There’s a lot to love about it– the crunch of the red pepper, and the combination of the lemon and lime in the vinaigrette were both delicious.

    The only change I made was that I threw in some leftover uncooked spinach that needed to be used up.

    I’ll definitely make this again. Thank you, Livvy!

    Reply
  7. when you say chili powder, do you mean the type of powder you use to make chili stew? or literally just ground cayenne pepper? sorry i’m confused and i really wanna make this :(

    Reply

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