Red Quinoa, Corn, and Edamame Salad
Prep time
Cook time
Total time
A summer salad perfect for a picnic
Recipe type: Salad
Serves: 4
  • 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)
  1. Simmer the quinoa in the chicken stock for about 15-20 minutes or until liquid is completely absorbed. Fluff with a fork.
  2. 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.
  3. Boil the edamame according to package instructions, drain, and cool.
  4. Mix all ingredients in a large mixing bowl. Serve immediately, or chill for later..
Recipe by StreamingGourmet at