Quinoa Edamame Salad

I am loving all sorts of healthy foods right now. Striving to eat healthy should be a consistent goal for my overall health, but eating for two definitely makes me think about every single thing that I put in my body. All I crave lately is fruit and clean food. Although I am very sure that I will start getting a sweet tooth here before I know it! :)

So the other day, I spent way too much money at the grocery store just drooling over produce and throwing it in my cart. Note to self: Never grocery shop while starving, let alone pregnant. It's a bad, I mean, bad combination.

While there, I got everything for this recipe and would highly recommend it!
It provides great protein with the quinoa and edamame and was filled with great flavor.

Enjoy and happy weekend!!

Do you have any fun weekend plans!?

Ingredients:

1 cup quinoa, cooked

2 ears sweet corn (I just used a can of unsweetened corn)

1 small red onion, finely diced

1 red bell pepper, cut in small dice

1/2 cup thinly sliced celery, from the tender inner stalks

4 or 5 radishes, sliced

1/2 cup fresh or thawed frozen edamame

2 ounces feta, cut in small dice (about 1/2 cup, optional)

1 jalapeño or serrano chile, minced

1/2 cup chopped cilantro

 

For the dressing...

2 tablespoons fresh lime juice

1 garlic clove (more to taste), finely minced or pureed

1/4 cup extra virgin olive oil

Salt to taste

Directions:

Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

While I steamed the corn, I threw my quinoa in my rice cooker... it really is the best invention ever!

 

And then I chopped up all of the ingredients....
Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

 Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve and enjoy!!

Serves four to six.

 
Recipe found here