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

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.