Charred Corn and Edamame Quinoa Salad with Scallion Ranch
Charred Corn and Edamame Quinoa Salad with Scallion Ranch is the ultimate high protein, fiber-filled meal that also happens to be vegan and gluten free. Nourishing, filling, and perfect for both weekday lunches or entertaining.
Servings: 5 to 6
Equipment
- Medium Saucepan with Lid
- Large skillet
- Blender or immersion blender
Ingredients
Corn and Edamame Quinoa Salad
- 1 cup dry quinoa, rinsed
- 1 1/2 cups frozen shelled edamame no need to thaw
- 1 Tbsp. extra-virgin olive oil
- 2 large ears fresh corn, shucked and kernels removed
- 1 tsp. kosher salt, divided
- 3/4 tsp. ground cumin
- 1/4 tsp. cracked black pepper
- 1 large ripe avocado, divided (a portion of this is used in the dressing)
- 1/2 cup coarsely chopped fresh cilantro
- 1/3 cup roasted pistachios, coarsely chopped (sub toasted pepitas)
- 1 fresh jalapeño, seeds and ribs removed, diced
Charred Scallion Ranch
- 1 Tbsp. extra-virgin olive oil (for cooking scallions)
- 3 scallions, root ends trimmed
- 3/4 cup unsweetened, unflavored plant milk of choice (I use soy)
- 1/4 large, ripe avocado (~3 to 4 Tbsp. Use remaining avocado in the salad)
- 2 Tbsp. finely chopped fresh dill (or 1 tsp. dried dill)
- 1 Tbsp. fresh lemon juice
- 2 tsp. white wine vinegar
- 1 tsp. white miso paste
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. onion powder
- 1/2 tsp. each kosher salt and cracked black pepper
Instructions
- Boil quinoa. Heat a medium saucepan over medium-high heat and add quinoa. Toast quinoa for 1 to 2 minutes until fragrant. Add 2 cups of water and 1/2 tsp. salt and bring to a boil. Cover, reduce heat to low, and cook until the quinoa is tender and translucent, about 15 minutes.Stir in edamame, cover, and let rest off heat for 10 minutes.
- Char scallions and corn. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add scallions to the pan and weigh them down using a grill press or smaller pot to increase surface contact. Cook for 4 to 5 minutes, tossing halfway through, until nicely charred. Transfer to a cutting board to slightly cool.Reduce heat to medium and add another drizzle of olive oil (~1 Tbsp.) along with corn. Season with ground cumin, remaining 1/2 tsp. salt, and 1/4 tsp. black pepper, and cook until nicely caramelized, about 5 to 7 minutes. Transfer to a large mixing bowl.
- Blend dressing. Transfer cooled scallions to a countertop blender and add remaining dressing ingredients (plant milk, avocado, dill, lemon juice, vinegar, miso paste, granulated garlic, onion powder, salt, and black pepper); blend until smooth. Alternatively, use an immersion blender to blend.Note: if the dressing seems too thick, add an extra splash of plant milk or spritz of fresh lemon juice and blend again to desired consistency.
- Assemble salad. To the bowl with corn, add quinoa and edamame mixture, remaining avocado (cubed), cilantro, pistachios (or pepitas), and jalapeño. Add dressing and toss to combine. Serve at room temperature.
Notes
- Store: Refrigerate leftover salad in an airtight container for up to 4 days. You can store the salad fully-dressed or with the dressing on the side. For the best texture, store avocado separately and wait to add it until just before serving.
- The dressing may thicken in the fridge, simply stir in a splash of plant milk or lemon juice just before serving to loosen up.
- This salad tastes delicious straight from the fridge, but the flavors become more vibrant if you let it sit at room temperature for 15 to 20 minutes before serving.
Nutrition
Serving: 1heaping cup | Calories: 318kcal | Carbohydrates: 36g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 520mg | Fiber: 8g | Sugar: 5g