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Quinoa, Edamame and Roasted Corn Salad with Apples and Maple Walnuts

 
Quinoa, Edamame and Roasted Corn Salad with Apples and Maple Walnuts
109

This delicious and nutritious quinoa salad can be served as a side dish, or it can be a tasty yet wholesome meal all by itself.

Yield

8

servings

Prep

20

min

Cook

22

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups quinoa
preferably red, or regular quina
1 x salt
to taste
*
1 large red onion
diced
2 cups beans
edamame, soy beans, cooked according to the package
2 cups corn
2 large celery stalks
thinly sliced
*
1 large apples
cripsy, such as fuji, cut into 1/2-inch dice
*
1 cup walnuts
coarsely chopped
2 tablespoons maple syrup
½ cup roasted red bell peppers
sliced into strips
¼ cup black olives
seeded and sliced
*
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 each chipotle chili peppers
in adobe sauce, finely chopped
*
1 x salt and black pepper
freshly ground
*

Directions

Preheat the oven to 350℉ (180℃).

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds.

Drain and transfer it to a 3-quart pot.

Add 2½ cups water and ¼ teaspoon salt and bring to a boil over medium-high heat.

Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, 14 to 16 minutes.

Drain the quinoa and return it to the pot.

Cover and let the quinoa rest for 5 minutes, then fluff it with a fork. Allow to cool to room temperature.

While the quinoa cooks, heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high eat.

Stir in the corn, cook, stirring a few times, until well roasted and browned, about 8 minutes.

Remove from the heat and allow cool to room temperature.

Meanwhile mix together the maple syrup and walnuts until well combined.

Place the walnuts on a baking sheet and toast in preheated oven for about 15 minutes, until golden brown and fragrant. Cool.

In a large bowl, add the quinoa, onions, soy beans, roasted corn, celery, apple, toasted maple walnuts, roasted bell peppers, and black olives.

In a small bowl, whisk together olive oil, apple cider vinegar, chipotle chill, salt and black pepper to taste.

Pour the dressing over the salad and toss to evenly coat.

Divide among the serving plates and serve.

It can be made 1 day ahead and let sit in the frige for overnight.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Quinoa is one of my most cooked and loved foods. It's healthy, tasty and versatile. I always come out my recipes by throwing all kinds of different yummy ingredients, such as this recipe. Basically I put whatever I had in the refrigerator, then made a light and tasty vinaigrette to toss with the salad. It was delicious, the leftover even tasted better the next day. So it can be made one day in advance.

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Comments

Chef Art
Southern California USA
 over 5 years ago

For those of us that are against all forms of sugar I would leave out the maple syrup. The apple should provide sweetness if not add some stevia. Otherwise a great recipe. Keep them coming!

Chef Art
Southern California USA
 over 5 years ago

For those of us that don't do any form of sugar I would leave out the maple syrup. If it needs sweeetness beside the apple add some stevia. Otherwise a great recipe and will definitely try it. Love all sorts of whole grains such as quinoa, bulgur, farro, barley, lentils, spelt, millet.
Keep them coming and thanks!

Hi, thanks for the comment! We have been making all kinds of healthy yet tasty recipes. If we can, we always use whole grain to bake and cook, and will keep cooking and posting more delicious yet wholesome recipes :)

happyzhangbo
Toronto , Ontario, Canada
 over 5 years ago

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 40143% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 279mg 12%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 32%
Sugars g
Protein 26g
Vitamin A 5% Vitamin C 22%
Calcium 8% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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