Quinoa with Corn and Edamame

Last post we learned how super awesome quinoa is.

But, I also learned that on its own... is pretty plain Jane. Nothing against Jane or anything, but that is just not how we roll over here at the Gourmet Student.

We put the extra in extraordinary.

Plus I was bored and needed to use the edamame in my freezer because they were starting to look a little .. blah.


Serve this dish cold or hot. Or perhaps as a side dish to salmon (STAY TUNED FOR MY NEXT POST on Hoisin and Garlic Glazed Salmon - yumo).


Quinoa with Corn and Edamame
Time: 20 mins                 CPS: $ 1.25                      L of D: Undergraduate

• 1/2 Cup of Quinoa
• 3/4 Cup of water
• 1/2 cup of edamame shelled
• 1/2 cup of corn
• 1/4 red onion chopped into iddy biddy pieces
• 1/2 lemon or lime
• 2 Tbsp of chopped cilantro or parsley
• Pinch of Salt

Rinse quinoa in cold water until water runs clear (NOTE: most quinoa nowadays comes prerinsed - so just check... or do this step just incase).

Put in a pot and add water. Bring to a boil and then down to a simmer and put a lid on. Cook for approx. 15 minutes. Fluff with a fork.

Stir in corn, edamame and onions. (If using frozen veg, throw in microwave for a few mins before you add to quinoa). Squirt in lime/lemon juice and add cilantro/parsley. Give a quick stir and have a taste. Add salt as desired.

Eat it cold or warm, either way it rocks!