Tuesday, June 1, 2010
Edamame Corn Salad
1 package frozen Shelled Edamame
1 package frozen Corn
1 1/2 cups cooked Quinoa
1 Roasted Red Pepper, diced
1/2 large or one small red onion, diced
Juice of one lemon
1/4 cup Olive Oil
3 garlic cloves, minced
Fresh ground Black Pepper
Cook the edamame and corn to defrost.
Juice the lemon into a small bowl, add the minced garlic, black pepper and sea salt. Slowly add the olive oil while whisking into the lemon juice.
In a large bowl, mix roasted red pepper, diced red onion, together with the corn and edamame. Mix in the quinoa, Once all ingredients are combined, add the lemon olive oil mixture.
This can be served cold or warmed.