Yes. I know. You are reading correctly. I am actually posting a SALAD recipe, of which there is only one other on this entire website, and really it hardly counts because it is a pasta salad and the closest thing it has to a vegetable is some basil. But this is actually a real legitimate salad, with actual vegetables.
I probably don’t need to explain to you all the reasons I don’t like salad. Dressings are generally too acidic for me, I don’t usually particularly like the vegetables that go on the salad, and actual salad greens hold very little attraction for me, etc. etc.
But this salad hits all the right points. It has vegetables that I actually like–corn and edamame–with a very non-threatening and simple dressing of some lime juice and olive oil. The tomatoes, which I do not like but which other people do, can so easily be picked around and avoided without anyone even noticing what you are doing. Plus there is the quinoa, which gives the salad some extra texture.
I’m not really sure why the original recipe caught my eye when I saw it torn out of a magazine on my parents’ kitchen table last week, because generally if the word salad is in the title it’s already lost on me. But I’m so glad it got my attention. I have a feeling this salad will be on repeat in our kitchen pretty consistently this summer.
This is a perfect salad for summer--light and fresh and it takes a total of about 20 minutes to put together, start to finish. Serve this salad the day you make it, or make it the day before. I thought it tasted even better the next day.
- 1/2 cup quinoa, rinsed and drained
- 1 cup frozen shelled edamame
- 1 cup frozen kernel corn
- 1/2 cup cherry tomatoes, halved or quartered
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1-2 limes
- 2 tablespoons olive oil
- Kosher salt
- Bring a small pot of water to a boil over medium high heat. Stir in the quinoa, then cover the pot, lower the heat to medium-low, and let the quinoa cook for 15 minutes.
- While the quinoa is cooking, bring another medium-sized pot of salted water to a boil over medium high heat. Also, fill a medium-sized bowl with salted ice water.
- When the water is boiling add the edamame. Cook for 2 minutes, then use a slotted spoon to remove the edamame and place in the ice water. Then add the corn to the boiling water, cook for 2 minutes, and then place the corn in the ice water with the edamame.
- Drain the corn and edamame well and place in a serving bowl.
- Use a fine mesh strainer to drain the quinoa (you want to get as much water out of it as you can). Place the cooked quinoa in the serving bowl. Then add the basil and parsley.
- In a small bowl, combine the juice of the limes (you can have anywhere from 1/8 cup to 1/4 cup and I think it will taste fine) and the olive oil, Whisk together and pour over the salad. Add a pinch of salt and pepper, and toss to combine. Taste, and add more seasoning if necessary. Serve at room temperature or cold.
adapted from Better Homes & Gardens Magazine