Quinoa and Edamame Salad/Salsa
This recipe can be served as a salad or a salsa with crackers, pita chips or crostini.
1/2 cup of quinoa
1/4 cup fresh lime juice
3 tablespoons OLIVE & VINE Fernleaf Dill olive oil
salt and freshly ground black pepper, to taste
1 cup shelled edamame, thawed if frozen
1 cup yellow corn, thawed if frozen
1 cup cherry tomatoes, halved
1/4 chopped fresh cilantro
2 garlic cloves, minced
2 green onions, chopped
Prepare the quinoa according to package directions.
Whisk the olive oil and lime juice together in a small bowl and season liberally with salt and pepper. (Optional: for a spicy kick, add a dash of cayenne pepper.)
In a large bowl, combine the rest of the ingredients. Add the dressing and toss well to coat. Adjust seasoning with more salt and pepper if desired.
Makes 4 servings.