Vegan Quinoa Edamame Salad
Recipe type: salad
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Recipe yields 2 servings if used as a main dish, or 4 as a side dish. It pairs well with baked or grilled vegetables, hearty soups, veggie burgers or other sandwiches.
  • 1 cup Living Now™ Tri-Color Quinoa, cooked and cooled
  • 1 cup fresh or frozen corn (if using fresh, you'll need 1 ear)
  • 8 oz bag of frozen shelled edamame
  • 8 oz fresh baby spinach
  • 1 sweet red or yellow bell pepper, diced
  • ½ small jalapeno pepper, diced (skip if you don't like spicy food)
  • 1 garlic clove, minced
  • 2 tbsp fresh cilantro, finely chopped (leaves only)
  • 2 tbsp fresh Italian parsley, finely chopped (leaves only)
  • 2 tbsp Ellyndale® Organics Extra Virgin Olive Oil
  • 1 ½ tbsp fresh lemon juice (from ½ large lemon)
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp dried thyme
  • ⅛ tsp fresh ground black pepper
  • ⅛ tsp cayenne pepper
  1. Prepare quinoa as directed on the package, and cool completely.
  2. Boil edamame and corn in lightly salted water for 2 minutes, drain, and set aside until cool.
  3. Prepare the dressing: in a small bowl whisk together olive oil, lemon juice, salt, black pepper, and spices.
  4. Combine the sauce with quinoa, edamame, corn, pepper, jalapeno, garlic, parsley, and cilantro.
  5. Refrigerate for 15-30 minutes to let the quinoa absorb the sauce. This will make the salad even more flavorful.
  6. Serve on a bed of fresh baby spinach.
Recipe by Glamorable at