You will adore this recipe for a fresh edamame, corn, and quinoa salad if you’re wanting a colorful, nutrient-dense dish that’s both refreshing and filling.
Packed with vibrant vegetables, high-protein edamame, sweet corn, and fluffy quinoa, each bite offers a wonderful blend of flavors and textures.
It’s very nutritious, simple to prepare, and a great complement to weekend get-togethers or midweek dinners.
I promise that after you taste this salad, it will quickly become a kitchen mainstay.
Ingredients You’ll Need
This salad’s simplicity and careful ingredient selection are what really make it magical. Whether it’s providing layers of new flavors, a splash of color, or a boost of texture, each one is essential.
To make this healthy treat, you don’t need any costly equipment.
- Dried quinoa (1 cup): A light, nutty, protein-rich grain that forms the base of the salad.
- Water (1.5 cups): Ensures the quinoa cooks through and becomes soft.
- Chopped curly kale (5 cups): Adds a hearty leafy texture with a slight bitterness for balance.
- Healthy oil (½ teaspoon – olive, avocado, etc.): Helps soften the kale while adding flavor.
- Salt (1/8 teaspoon): Enhances the kale while massaging it.
- Frozen sweet corn (1.5 cups): Adds bright yellow sweetness whether sautéed or steamed.
- Frozen edamame (1 cup): Provides plant-based protein and satisfying texture.
- Shredded carrots (½ cup): Adds natural sweetness and vibrant color.
- Bell pepper (1, diced – any color): Brings crunch and fresh flavor.
- Green onion (2–4 tablespoons): Adds a mild, bright bite without overpowering.
- Extra salt and pepper (to taste): Seasons the salad and ties all flavors together.
- Avocado oil or olive oil (½ cup): Forms the rich, velvety base of the dressing.
- Red wine vinegar (¼ cup): Adds acidity and brightness to balance the oil.
- Fresh parsley (2 teaspoons, chopped): Adds a crisp, herbaceous freshness.
- Garlic (2 cloves, minced): Infuses the dressing with bold flavor.
- Dried oregano leaves (½ teaspoon): Adds a Mediterranean earthy note.
- Dried basil leaves (½ teaspoon): Contributes subtle sweetness and warmth.
- Sea salt (½ teaspoon): Enhances all the components of the salad.
- Black pepper (¼ teaspoon): Adds gentle spice and balances the flavors.
How to Prepare a Recipe for Fresh Edamame, Corn, and Quinoa Salad
First, toast the quinoa and cook it.
To get rid of any bitterness, start by washing your quinoa in cold water through a fine-mesh strainer. Lightly toast your quinoa in a dry pot over medium heat, stirring frequently, for a few minutes until you appreciate the nutty scent, adding even more depth of flavor.
In terms of taste and fluff, this phase is crucial. Then pour in the water, come to a boil, then reduce the heat to a low simmer.
Cook the quinoa for 12 to 13 minutes, or until it is cooked and fluffy and all the water has been absorbed, with the pot lid slightly open.
Step 2: Get the vegetables and kale ready.
Pay attention to your vegetables and greens while your quinoa cooks. The chopped kale should be well cleaned and dried; if you have a salad spinner, now is the time to use it!
Drizzle the kale with a small teaspoon of salt and your preferred healthy oil. This makes every mouthful of kale delicate and delicious by reducing its fibrous texture and mellowing its flavor.
For a vibrant and fresh basis, combine this delicate kale with sliced bell pepper, green onion, and shredded carrots in a big bowl.
Step 3: Prepare the corn and edamame.
Next, follow the directions on the package to steam your frozen sweet corn and edamame.
Their inherent sweetness will be enhanced and they will remain soft and lively thanks to the steam.
After cooking, let them cool down; you don’t want them to be too hot to mix with the salad because a colder temperature allows the flavors to blend more effectively.
Make the dressing in step four.
The dressing for this salad is a straightforward yet tasty vinaigrette that unifies the dish perfectly.
Add the avocado oil, red wine vinegar, chopped fresh parsley, minced garlic, dried oregano, dried basil, sea salt, and black pepper to a small bowl or a mason jar with a lid.
Until everything is properly emulsified and fragrant, whisk or shake vigorously. With a sharp, garlicky herb flavor, this dressing adds freshness, and you’ll want to spread it on liberally!
Step 5: Blend and Cool
Using a fork, fluff your quinoa and add salt and pepper to taste. Put the quinoa, corn, and edamame in the refrigerator for 15 to 20 minutes to make a cold salad.
Allow them to cool gently on your counter if you want them at room temperature. Then, gently tip in half of the dressing to coat everything evenly, and fold the quinoa and cooled vegetables into the kale and pepper mixture.
Mix everything thoroughly, and then, if you’d like, ask guests or relatives to dress their individual plates with additional dressing.
How to Present the Recipe for Fresh Edamame, Corn, and Quinoa Salad
Add-ons
Add some crunch and a hint of nutty flavor to your salad by scattering crushed pistachios or toasted pumpkin seeds on top.
A beautiful burst of green aroma is added with fresh herb leaves, such as extra parsley or basil.
Additionally, adding a few thin avocado or cherry tomato slices will easily increase the freshness aspect.
Side Foods
In addition to being a standout meal, this recipe for fresh edamame, corn, and quinoa salad also goes well with grilled tofu, chicken, or fish.
Its flavors and textures are complemented without being overpowered by lighter sides like roasted sweet potatoes or toasted pita bread. It is adaptable and goes well with both informal meals and fancier buffets.
Innovative Methods for Presenting
Try layering this salad in transparent glass jars for a beautiful display that is ideal for picnics or potlucks.
It can also be stuffed inside hollowed-out bell peppers or served on a bed of baby spinach leaves. This salad in little lettuce cups is a great portable appetizer that will be a hit at any gathering.
Plan Ahead and Store
How to Keep Leftovers Safe
Any leftover salad should be refrigerated in an airtight container. In fact, it gets even better after a day or two as the flavors intensify. For optimal texture and safety, keep the salad refrigerated and eat it within 3 to 4 days.
Freezing
This salad’s fresh vegetable components make it difficult to store, as the kale and other vegetables may get mushy and lose their crunch when thawed. If you wish to keep part of the cooked quinoa for future meal, freeze it separately for the best results.
Heating up again
It’s simple and quick to reheat leftover quinoa in the microwave or on the stovetop if you’ve stored it separately. However, after adding the vegetables and dressing, there’s no need to reheat this recipe for fresh edamame, corn, and quinoa salad because it’s supposed to be eaten cold or at room temperature.
FAQs
Is it possible to substitute fresh edamame for frozen?
Of course! Here, fresh edamame will be great; simply boil or steam until soft, then toss in your salad. A delicate sweetness is added by freshness, and it works well.
Is this salad suitable for preparing meals?
Indeed, it’s ideal for preparing meals! To preserve crisp textures, simply keep the dressing apart until it’s time to serve. It makes a healthy grab-and-go supper and keeps well in the refrigerator for several days.
Can I use another grain in place of quinoa?
Of course! If you’d like, you can use bulgur, couscous, or even farro. The fresh flavors will still be evident; just be mindful of cooking times and variations in texture.
To what extent is the dressing spicy?
The light dressing has a hint of garlic and a crisp, herbaceous zing. A dab of hot sauce or a sprinkling of red pepper flakes are simple ways to add a little spice.
Is it possible to veganize this salad?
This recipe for a fresh quinoa, corn, and edamame salad is naturally vegan! Since all of the ingredients are plant-based, it’s a healthy choice for both vegetarians and vegans.
Concluding remarks
With this recipe for Fresh Edamame, Corn, and Quinoa Salad, I hope you’ll be motivated to serve a vibrant, wholesome, and fresh supper. It’s easy to prepare, flavorful, and ideal for any occasion where you want a filling, healthy, yet light dish. It will quickly become one of your favorite salads, so give it a try!