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Enjoy a superfood lunch with this light and fresh soybean-and-quinoa salad.”
Ingredients
- ½ cup uncooked quinoa, rinsed and drained
- 1 cup water
- 1 cup ready-to-eat fresh or frozen, thawed shelled sweet soybeans (edamame)
- 2 medium tomatoes, seeded and chopped
- 1 cup fresh arugula or spinach leaves
- ½ cup chopped red onion
- 2 tablespoons olive oil
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- ¼ cup crumbled reduced-fat feta cheese
- 2 tablespoons snipped fresh basil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions
- 1In a medium saucepan, combine quinoa and water. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender and liquid is absorbed, adding edamame the last 4 minutes of cooking.
- 2In a large bowl, combine quinoa mixture, tomato, arugula, and onion.
- 3In a small bowl, whisk together olive oil, lemon peel, and lemon juice. Stir in half of the cheese, the basil, salt, and pepper. Add mixture to quinoa mixture, tossing to coat. Sprinkle with remaining half of the cheese. Serve at room temperature.
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