As a vegan, one of the most frequent questions I get is, “Where do you get your protein and calcium?” Contrary to common belief, plants have protein and calcium too! In fact, broccoli packs more than a sirloin steak. And as far as calcium, sesame seeds, almonds, leafy greens, and chickpeas have more calcium (per 100-gram serving) than whole milk!
Inspired by this thought, this week’s recipe features a Quinoa Corn Edamame Salad. High in fiber, protein and calcium, quinoa and edamame are both packed with protein, fiber, iron, B vitamins, magnesium, zinc, folate, and vitamin K. If you haven’t tried these two gems yet, you really should!
- 2 cups frozen shelled edamame
- 1 cup frozen corn
- 1 cup cooked, cooled quinoa
- 1 green onion, sliced thinly
- 1/2 red sweet bell pepper, diced
- 2 tablespoon finely chopped fresh cilantro
- 1 1/2 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon fresh ground black pepper
- Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
- In a large bowl, combine the edamame, corn, quinoa, green onion, red pepper and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle mixture over salad mixture and toss to coat. Cover and chill for at least two hours.