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.
Ingredients
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)