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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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4/14/2014

Roasted Edamame and Quinoa Salad

I kind of put a couple different summery salads together in my head this morning and came up with this.

16 oz frozen, shelled, edamame
1 1/2 cup frozen corn, thawed
3 green onions, sliced
1 can Chick Peas rinsed and drained
Olive Oil, Kosher Salt and Pepper

1 red sweet bell pepper, diced
1 1/2 cup cooked, cooled quinoa

Dressing:
2 tablespoons olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
Dash of Franks Red Hot

Preheat oven to 425.

On a baking sheet place the Edamame, Corn, Green Onions and Chick Peas.  Drizzle a little olive oil and season with kosher salt and black pepper.  Place the baking sheet in the oven and roast for 30 minutes.  Stirring every 10 minutes.  The chick peas will start to crisp and the Edamame will get brown spots.

Remove from oven and allow to cool for 30 minutes.

In a bowl combine the roasted veggies, red bell pepper and the quinoa.

In a small bowl combine the dressing ingredients and pour over the salad mixture.  Stir to combine.  Place in the fridge for a couple hours to allow the flavors to blend.



I did cheat and eat some right away and it was FABULOUS!

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