Quinoa and Edamame Salad

Quinoa and Edamame Salad


Culinary Tools:

  • Chef’s Knife
  • Bamboo Cutting Board
  • 4-quart Dutch Oven with Cover
  • 5-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • Junior Colander


  • 1 cup red bell pepper, small diced
  • 1 cup green bell pepper, small diced
  • ½ cup red onion, small diced
  • ½ cup black beans, precooked
  • 2 cups prewashed quinoa
  • 4 cups shelled edamame (soy beans)
  • ½ cup corn kernels
  • 2 limes (freshly squeezed)
  • Salt and black pepper to taste
  • ¼ cup white vinegar


  1. Cut vegetables. Rinse quinoa in a fine sieve until water runs clear; drain.
  2. In the Dutch oven, add 4 cups water; cover with the Redy-cook® valve open and cook at medium-high temperature until it whistles (about 5 minutes). Add quinoa, reduce temperature to low; cover with the valve closed and cook for 10 minutes.
  3. Using a strainer drain quinoa and add it to the 5-quart Mixing Bowl; cool off for 15 minutes in the refrigerator.
  4. In the same saucepan, add 6 cups water and edamame beans; cover with the valve open and cook at medium-high heat until it whistles (about 6 minutes). Reduce temperature to low and, when the valve stops whistling, close it and cook for 7 minutes.
  5. With the Junior Colander, drain edamame beans and add them to the 3-quart Mixing Bowl; refrigerate for 10 minutes.
  6. Join remaining ingredients with quinoa in the 5-quart Mixing Bowl; mix well. Serve.