Black Bean, Corn & Edamame Quinoa Salad with Lemon Vinaigrette

1/3 cup quinoa
Frozen corn, package
1 16- ounce can black beans
1 small package frozen shelled edamame
2 cups bell pepper, chopped
½ cup fresh cilantro, chopped
4 cloves garlic, minced

Juice of 2 lemons
¼ cup liquid aminos
2 Tbsp Dijon mustard
2 Tbsp Extra Virgin Olive Oil

Place 1/3 cup quinoa & 2/3 cup water into a small saucepan & bring to a boil, simmer and cook covered for about 15 minutes or until the water is absorbed.

Meanwhile, in a strainer, rinse and drain corn, black beans & edamame, just to wash away the liquid from the beans and start the thawing process on the corn & edamame. Transfer to a large mixing bowl.

Add red pepper, cilantro, garlic & prepared quinoa.

To prepare the dressing, combine lemon juice, liquid aminos, Dijon mustard, and olive oil in a medium bowl. Whisk to combine ingredients then pour over vegetable & quinoa mixture.

Chill for at least an hour before serving!

This recipe is great as a side dish or as a main dish! I served over a bed of lettuce and added a piece of salmon and it was DELICIOUS! Healthy & quick!! Like it? Please share it with your friends!

Serving size: 1 cup- 21 Day Fix: 1 g, 2y, 2tsp makes about 7 servings