A riff on succotash, this summer salad adds a protein punch with the inclusion of both quinoa and edamame. In other words, this is not your mother’s corn salad. But the fresh summer farm stand flavors are reminiscent of your mother’s corn salad.
For a more flavorful and less bitter quinoa, I cooked it in chicken stock. It really enhanced the flavor.
And I would have made this salad with cilantro rather than flat leaf parsley, but I had flat leaf parsley on hand. I’d also try it with lemon and dill rather than cilantro-lime. Whatever you are in the mood for.
- 1 cup Red Quinoa, rinsed
- 2 cups chicken stock
- 2 ears fresh corn, boiled 5 minutes
- ¾ cup frozen, shelled edamame, boiled for approximately 6 minutes
- ½ cup grape tomatoes, sliced in half
- The juice of one lime
- 1 Tbsp olive oil
- 2 Tbsp finely chopped flat leaf parsley (or even better, cilantro)
- Simmer the quinoa in the chicken stock for about 15-20 minutes or until liquid is completely absorbed. Fluff with a fork.
- After corn on the cob has cooled, cut kernel from the cob with a sharp knife. Cooling first makes the kernels cut off into larger sheets.
- Boil the edamame according to package instructions, drain, and cool.
- Mix all ingredients in a large mixing bowl. Serve immediately, or chill for later..