INGREDIENTS
2 cups
frozen shelled edamame
1 cup
frozen corn
1 cup
cooked, cooled quinoa (leftover is great)
1
green onion, sliced (just green parts)
1/2
red sweet bell pepper, diced
2 tbsp
finely chopped fresh cilantro
1 1/2 tbsp
olive oil
1 tbsp
fresh lemon juice
1 tbsp
fresh lime juice
1/4 tsp
salt
1/4 tsp
chili powder
1/4 tsp
dried thyme
1/8 tsp
fresh ground black pepper
cayenne