When we went to Game 6 of the NLCS, we stopped at the store and got some snacks to eat before the game. We got some quinoa edamame salad (the only gluten free choice) in the deli along with a bunch of other goodies. After one bite, I knew I had to try to recreate it at home. Luckily the ingredient list was on the container so it didn't take too much to figure out what I would need.
It is great as a meal or a side dish. I've made this several times and so has my friend. Last time she also added a can of drained and rinsed black beans and it was even better!
Quinoa Edamame Salad
1 cup of quinoa, cooked according to package directions and cooled to room temperature
2 cups shelled edamame
2 cups corn kernals
1 red bell pepper, diced
1 bunch of cilantro leaves, chopped
6 ounces crumbled feta cheese (I use raw goat feta)
1 small red onion, diced
2 celery stalks, diced
1 small jalapeño, seeded and minced
1/2 cup olive oil
Juice from 2 lemons (at least 1/4 cup)
Salt and Pepper
Mix together all ingredients in a large bowl, seasoning to taste with salt and pepper. Serve at room temperature or chilled.