Edamame & Corn Salad
Ingredients
- 1 1/2 cups President's Choice Frozen Edamame Beans
- 1 cup President's Choice Frozen Peaches & Cream Corn
- juice of half a lemon
- 1 tsp PC Blue Menu Lemon & Herb Seasoning Blend
- 1 pint grape tomatoes, cut in half
- 1/4 cup diced red onions
- 2 tsp olive oil
Directions
- In a large saucepan of boiling water, cook edamame and corn for 2 to 3 minutes or until cooked through
- Drain and rinse under cold running water
- Drain well and set aside
- In bowl, combine lemon juice and seasoning blend; let stand 2 to 3 minutes
- Stir in edamame and corn, tomatoes, red onions and olive oil
Hearty Vegetarian Quinoa Chili
Ingredients
- 4 tsp olive oil
- 2 cups roughly chopped cremini mushrooms
- 2 onions, diced
- 1 jalapeno, finely chopped
- 2 tbsp chili powder
- 1 can PC Blue Menu Diced Tomatoes
- 1 can PC Blue Menu 6 Bean Medley, drained and rinsed
- 1/2 cup PC Organics Quinoa
Directions
- Heat oil over medium heat in a large saucepan
- Cook mushrooms and onions for 12 to 14 minutes, stirring often or until golden
- Stir in jalapeno and chili powder, cook one minute longer, stirring frequently
- Stir in diced tomatoes and juices, beans, quinoa and 1 cup water
- Bring to a boil, then reduce heat to medium, cover and cook for 20 minutes or until quinoa is tender
