The kids hated it.
Well, Baby picked out the edamame and ate those.
The Girl picked out the tomatoes and ate those.
The Kid wouldn't touch it.
What the heck? It's all things that they like separately.
I can't win.
I can't really say too much though, there's no way I would have eaten mine with the corn in it.
No corn nibblets mixed into my food, please.
The Dad suggested adding jalapenos next time.
Um, yum.
We just threw some hot sauce up on top this time around.
Here's the recipe:
Edamame Quinoa Salad
1/2 C quinoa, rinsed and drained
1 C frozen shelled edamame, thawed
1 C fresh or frozen whole kernel corn, thawed if frozen
1/2 C cherry tomatoes, halved or quartered
1/4 C chopped fresh cilantro
1/4 C fresh lime juice
2 Tbsp olive oil
In a small saucepan combine quinoa and 1 cup water. Bring to a boil; reduce heat. Cover; simmer 15 minutes or until water is absorbed. Remove from heat; set aside.
In a large bowl, combine edamame, corn, tomatoes, and cilantro. Add quinoa; toss to combine. Add lime juice and olive oil; toss to coat. Season to taste with salt and pepper. Makes 4 servings.
*Add fresh jalapenos or hot sauce if you like a little kick.
We had ours with enchiladas.
It was so easy to throw together and I thought it was delicious.
Here's my corn nibblet-free bowl. :)
Good stuff, kids.
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So funny...I pulled this recipe from the BHG as well. It's on my to-make list. I do like the idea of adding jalapeños. I often have to add a few things to spice of BHG recipes, as they tend to be a little bland for our liking.
ReplyDeleteWow, this salad looks beautiful and refreshing!!
ReplyDeleteThank you! It was sooo refreshing. It was a great side for a normally heavy meal.
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