Corn, Edamame and Quinoa Salad with Lemon-Dijon Vinaigrette

Step 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.

Step 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.

Step 3

Add red pepper, cilantro, green onions, garlic and prepared quinoa.

Step 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.

Step 5

This is best if chilled for an hour or two before serving, to allow the flavors to combine.