Colorful Quinoa Salad

1/2 red onion, chopped
2 T. freshly squeezed lemon juice
2 T. apple cider vinegar
1/8 t. salt
12 oz. frozen shelled edamame
1-1/4 c. frozen corn
1-1/2 c. cooked and cooled quinoa
1 red bell pepper, chopped
1/2 t. chili powder
1/2 t. dried thyme
1/4 t. freshly ground black pepper

Place the onion in a small bowl and add the lemon juice, cider vinegar, and salt. Mix well and set aside to marinate for 5-10 minutes (when finished, reserve marinade).

In a medium saucepan, combine the edamame and corn with 1/2 c. water. Bring to a boil and cool for 4 minutes. Drain in a strainer and run cold water over the vegetables to cool them rapidly.

In a large salad bowl, combine the cooked quinoa, marinated onions with lemon juice and vinegar, edamame and corn, bell pepper, chili powder, thyme, and pepper. Toss gently to mix. Adjust seasonings to taste.

Serves 8.

Adapted from The Vegan Starter Kit, p. 116.