Description
A refreshing and healthy quinoa salad featuring edamame, cherry tomatoes, cucumber, and a zesty dressing.
Ingredients
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 1 cup shelled edamame (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
- If using frozen edamame, cook according to package instructions, then drain and let cool. If using fresh, blanch in boiling water for 3-5 minutes until tender, then drain.
- In a large bowl, combine the cooled quinoa, edamame, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Substitute the feta cheese with avocado for a creamy texture and a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg