Categories: Salad

Ingredients

• 1 cup uncooked quinoa, rinsed
• salt
• 1 Tbsp. vegetable oil
• 3/4 to 1 cup corn kernels
• 1/2 cup frozen edamame
• 1/4 cup chopped red onion
• 3 Tbsp. tomato paste
• 1 Tbsp. ground chile pepper
• 2 Tbsp. lime juice
• 1 Tbsp. finely chopped cilantro OR flat leaf parsley OR mint
• Ground black pepper, to taste

Directions

1. In a medium saucepan, combine the quinoa, a generous pinch of salt and 2 cups cold water. Bring to a boil, cover and reduce heat to low and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let stand for 5 minutes.
2. Meanwhile, heat oil in a skillet over medium heat. Add the corn kernels, edamame and red onion. Saute vegetables for 5 minutes, stir in tomato paste.
3. Stir in cooked quinoa, chile pepper, lime juice and cilantro and season with salt and pepper.
4. Serve warm, room temperature or cold.

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