Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

Prep Time 15 min. (plus chilling)
Cook Time 10-15 min. to cook quinoa
Total Time
Yields About 7-8 cups



    • 2/3 cup water
    • 1/3 cup quinoa


    • 3 cups frozen corn
    • 1 16-ounce can black beans
    • 1 1/2 cups frozen, shelled edamame
    • 1 cup chopped red pepper
    • 1/2 cup chopped cilantro
    • 6 green onions, chopped
    • 4 garlic cloves, minced


    • 6 tablespoons lemon juice
    • 1/4 cup reduced-sodium soy sauce (clarification update on 5/7/15: we use Kikkoman Less Sodium Soy sauce)
    • 2 tablespoons smooth dijon mustard
    • 2 tablespoons olive oil


    1. Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.
    2. Meanwhile, in a colander, rinse and drain the corn, black beans and edamame, just to wash away the liquid from the beans and help the edamame and corn to begin thawing. Transfer to a large mixing bowl.
    3. Add red pepper, cilantro, green onions, garlic and prepared quinoa.
    4. To prepare the vinaigrette, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture.
    5. Chill for an hour or two before serving to allow the flavors to combine.


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