16oz frozen shelled Edamame
1 ¼ cup frozen corn
1 ½ cup cooked cooled quinoa
2 sliced green onions
1 medium red pepper, diced
2 tbsp minced fresh cilantro
2 tbsp extra virgin olive oil
1 ½ tbsp. lemon juice, freshly squeezed
1 ½ tbsp. lime juice, freshly squeezed
½ tsp salt
½ tsp dried thyme
½ tsp chili powder
¼ tsp freshly ground black pepper
dash of cayenne
Briefly boil the edamame and the corn, just until tender. Drain and cool completely.
In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro.
In a small bowl whisk the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne. Pour over the edamame mixture and toss to coat. Cover and chill for at least 2 hours.