This Mediterranean edamame salad was super delicious - but maybe next time I will buy the pre-shelled edamame.
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1 package frozen edamame
2 medium tomatoes, chopped
4 cups fresh arugula/ spinach mix
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 cup crumbled reduced-fat feta cheese
Dried basil, salt, pepper, to taste
In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer on low for about 15 miutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking
In small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in half of the cheese, the basil, salt and pepper.
Add the tomatoes to the pan of quinoa, and pour the olive oil mixture over top. Stir to combine. Serve on a bed of spinach and arugula, and sprinkle with feta cheese.
Allergens: soy, milk
Nutrition(1/4 recipe): 351 kcal, 17 g fat, 4 g saturated fat, 5 g monounsaturated fat, 7 mg cholesterol, 309 mg sodium, 382 mg potassium, 32 g carbohydrate, 9 g fiber, 3 g sugar, 24 g protein, 59% vitamin, 25% vitamin C, 30% iron, 16% calcium, 17% folate, 13% phosphorous, 27% riboflavin
Cost(1 recipe): $7.02