I’m so excited to be here today on Erin’s wonderful blog! She might not know this, but her blog was one of the very first blogs I found when I started blogging last July :) I am so excited for Erin and her family to expand their family and I can’t wait to see pictures of her new little bundle of joy :)
1 cup quinoa, cooked
2 ears sweet corn (I just used a can of unsweetened corn)
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalapeño or serrano chile, minced
1/2 cup chopped cilantro
For the dressing…
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste
Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
While I steamed the corn, I threw my quinoa in my rice cooker… it really is the best invention ever!
And then I chopped up all of the ingredients….
Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve and enjoy!!
Serves four to six.
Recipe found here