Edamame, Corn and Quinoa Salad

Cook quinoa as directed on the package. Once cooked and fluffed with a fork, set aside.

Fill a medium-sized pot with water and heat over high heat until boiling. Remove kernels from ears of corn and place into boiling water for 4-5 minutes. During the last minute of cooking, add frozen edamame. Remove from heat and drain corn and edamame.

In a small mixing bowl, combine all the ingredients for the dressing and stir vigorously to combine.

Combine the corn, edamame, quinoa and red onion in a large mixing bowl. Drizzle with dressing and stir to combine. Season with kosher salt and/or ground black pepper, to taste.

Enjoy!